Fried noodle & egg salad recipe | Crunchy | Woolworths TASTE

Ingredients

• 100 g edamame beans, steamed
• 2 large carrots, sliced into ribbons
• 1 large cucumber, sliced into ribbons
• 2 pimento red peppers, sliced
• 2 spring onions, sliced
• 50 g bean sprouts
• 1 avocado, sliced
• 4 free-range eggs
• Vegetable oil, for deep-frying
• 200 g egg noodles, cooked and drained
• For the dressing, mix:
• 5 t soya sauce
• 3 t sesame oil
• 5 t rice wine vinegar
• 1 spring onion, very finely chopped
• 1½ fresh ginger, grated
• 2 T coriander, finely chopped
• 1 garlic clove, crushed
• ⅓ cup coconut cream
• Tabasco sauce, 7 drops or ½ red chilli, seeded and chopped)
• Sugar, to taste