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Indonesian   -   Sumatran Noodle Salad   adapted from The Exotic Kitchens of Indonesia by Copeland Marks

  • 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
Directions 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.
Serves 6
Time to Make 0:00

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