Chilled Christmas noodles

SERVES 8 AS A SIDE DISH PREP AND COOK TIME 25 MINUTES

500g fresh thin wheat noodles or egg noodles

1 small (70g) carrot, cut into fine matchsticks

2 (260g) Lebanese cucumbers, cut into fine matchsticks 1 medium (200g) red capsicum, cut into fine matchsticks ½ teaspoon toasted sesame seeds

SHREDDED OMELETTE

3 eggs, beaten a pinch of salt 1 teaspoon sesame oil ½ teaspoon peanut oil

SOY DRESSING

2 tablespoons soy sauce 2 tablespoons rice vinegar 2 tablespoons cold water 1 tablespoon sugar 1 teaspoon sesame oil

1. SHREDDED OMELETTE Heat a wok over medium-high heat. Combine the eggs, salt and sesame oil in a medium bowl. Grease a wok with the peanut oil. Add the egg mixture to the wok and rotate the wok to create a very thin layer of egg. When the egg sets, remove from the wok and allow to cool. Roll the egg up and slice very thinly.

2. SOY DRESSING Combine all the ingredients in a bowl or jar, and mix well.

3. Cook the noodles according to the packet directions and rinse under cold running water. Drain well.

4. Place the noodles on a plate with piles of carrot, cucumber, capsicum, and shredded egg. Pour over the dressing and scatter with the sesame seeds.

Toss well before serving.