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Wow, it's pretty hot here today! I think summer is definitely coming, even though it's been fairly cold the past few weeks. When the heat really hits (and yes, it *does* get warm even here in the cold north... for a little while) I know I'll be wanting plenty of cool salads to eat with meat from the barbecue. This salad has a thai-ish vibe, and is particularly good with grilled pork, glazed with soy, ginger and honey.

It keeps really well in the fridge, so feel free to make a double batch and eat it for several days.

Thai-ish Noodle Salad
Serves 4

200 g egg noodles
1 carrot
1 red bellpepper
1 small can of water chestnuts
1 small leek

Dressing:
1 garlic clove
1 jalape�o pepper
2 limes, juiced
3 tbsp dark soy sauce
2 tbsp oyster sauce
1 tbsp fish sauce
2 tbsp sesame oil
2 tsp demerara sugar (or brown sugar)
3 tbsp fresh coriander, chopped
2 tbsp sesame seeds

Boil the noodles according to the instructions on the package, drain and rinse with cold water. Peel the carrot and cut it into thin julienne strips. Do the same with the bellpepper and the leek. Slice the water chestnuts.

Finely dice the garlic and jalape�o for the dressing. Whisk together all the sauce ingredients, and toss with the noodles and vegetables.

Recipe in Swedish:
Nudelsallad med thaik�nsla