Ingredients:
1 1/2 cup noodles; cooked al dente,
1 tbsp olive oil,
1 cup juilennes of red, green and yellow bell peppers,
1/2 cup sliced mushrooms,
1/4 cup chopped spring onions,
1/2 cup shredded cabbage,
Few leaves of iceberg lettuce; shredded,
1/4 cup roasted peanuts,
Oil for deep frying.
For the dressing-
1 tbsp honey,
2 tbsp vinegar,
1/2 tbsp sweet chilli sauce,
1/2 tbsp soy sauce,
1/2 tbsp Tabasco sauce,
Salt and pepper to taste.
Method:
Heat oil for deep frying in a wok. Fry the noodles on low-medium flame till crisp and then drain them on paper towels. Transfer them to the salad mixing bowl.
Heat olive oil in a pan, turn the flame to high and saute vegetables starting with peppers, mushrooms, spring onions, cabbage and then add peanuts. Cook them for not more than 2 minutes. Then transfer them to the salad bowl with noodles. Add shredded lettuce to the bowl too. Mix together the ingredients of the dressing, pour it over the vegetables and noodles and toss the salad. Serve immediately.