Sumatran Noodle Salad

Servings: 6

Ingredients:

1/2 Cup Dry Roasted Peanuts

1 Clove Garlic, sliced

2 Small Hot Green Chiles, sliced

1/2 Teaspoon Salt

1 Tablespoon Brown Sugar

1 Teaspoon Lemon Juice

2 Teaspoons Tamarind Paste, dissolved in

2 Tablespoons Water

2 Tablespoons Hot Water

2 Cups Bean Sprouts, blanched and drained

1/2 Cup Green Beans

1 Cup Cabbage, shredded

1 Large Potato, boiled and cubed

1/4 Pound Chinese Egg Noodles, cooked

Cooking Instructions:

In a food processor, chop fine the peanuts, then blend with garlic, chiles, salt, sugar, lemon juice, tamarind liquid and warm water to form fairly smooth paste. Toss in a bowl with vegetables. Add noodles and toss salad well. Serve at room temperature.

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