Satay Noodles and Vegetables

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Servs: 4   Prep:   Cook:

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  • add   1 Tbsp. plus 1 tsp. sugar
  • add   2 tsps. fresh ginger, grated
  • add   2 cloves garlic, crushed
  • add   2 tsps. rice vinegar
  • add   2 Tbsps. plus 2 tsps. lime juice
  • add   1 Tbsp. sesame oil
  • add   2 Tbsps. plus 2 tsps. tamari or soy sauce
  • add   2 Tbsps. plus 2 tsps. water
  • add   2 Tbsps. plus 2 tsps. smooth peanut butter
  • add   1 cup mung bean sprouts
  • add   3 small green cucumbers, peeled and cut into strips
  • add   1 lb. canned baby corn, drained and cut into strips
  • add   1 tsp. sesame oil
  • add   5 oz. fresh egg noodles


  1. Cook noodles in a pan of boiling water 2-3 minutes, or until just tender. Drain. Place noodles in a bowl. Add oil and toss. Add corn, cucumbers and sprouts and mix well. Combine remaining ingredients in a heavy pan. Stir over medium heat until heated through. (Do not boil.) Pour dressing over noodle mixture, mix well. Serve warm or cold

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