Thea Style Cold Noodles

Main Ingredients:

• canton noodles
• 1 carrot (grated)
• 1 cucumber (grated)
• 6 mushrooms (grated)
• fresh mint
• dried fried garlic

Sauce Ingredients:

• 1-2 tbsp peanut butter
• 1 can coconut milk
• 3-4 tspn sweet chilli sauce
• 3-4 tspn soy sauce
• water (to change thickness if desired)

Let's DO this:

This meal is GREAT for hot days; no cooking required, but you will need a food processor - or as we like to call it a "szhoozher" (pronunciation not too important).

You cook your canton noodles as your packet directs, and then we like to drizzle a little sesame oil over them and put them in the fridge to chill. Meanwhile, combine all your sauce ingredients in the szhoozher, and szhoozh away!!! How much water you add to the sauce will depend on how thick or runny you want it. That's really just personal preference. Once that's done, put it in the fridge as well.

We like to put the noodles in the bowl, put all the grated veges along the edges, and then sprinkle the crispy garlic over the top. We buy our jars of crispy garlic from the 'OK' Asian Supermarket on Glynburn Rd. I put a link in, just in case you were wondering what it is. Once you're ready to eat, pour the peanut sauce over the top, and it's all done!

This recipe was inspired by the delicious cold noodles from Theas Vegetarian Tea Garden, and would be fantastic with a side of steamed corn buns and a mango green tea with pearl!