Stir-fry noodle salad

Recipe uploaded by

Barney Desmazery

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Recipe by Barney Desmazery

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1. To make the dressing, tip all the ingredients and 4 of the torn lime leaves in a small saucepan and bring to a simmer. Boil for 1 min, then remove from the heat to infuse. Cook the noodles according to pack instructions, then drain and toss with 3 tbsp of the sesame oil. Leave to cool, tossing occasionally so they don't stick. Set aside.
2. Heat the rest of the oil in a wok and stir-fry the peppers, carrots, ginger and garlic for just 1 min, then set aside. To serve, tip the noodles into a bowl and drain over the dressing. Finely shred the remaining lime leaves and toss in with all the other ingredients, setting aside a small handful of coriander leaves. Taste the noodles, adding a splash more vinegar, soy or sesame oil to suit your taste. Pile the noodles onto a platter or into a large bowl. Scatter over the rest of the coriander and serve.

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Also known as bean curd, it's high in protein, low in fat and calories, and free from cholesterol. Available in most supermarkets, tofu is made by soaking dried soy beans in water, then they're crushed, the 'milk' is separated off and a coagulant is added so the mixture separates into curds and whey - a bit like making cheese. Tofu is a staple in Japanese cooking, where it is used in salads, noodle dishes and soups, as well as deep-fried.

Per serving

301 kcalories, protein 10g, carbohydrate 44g, fat 11 g, saturated fat 1g, fibre 3g, salt 3.35 g

Latest comments and suggestions

• Bigredpaws

  10 December 2008

  Bigredpaws rated and commented on this recipe

  

  This recipe didn't really make a lot of sense and could probably have been written better. i.e. it calls for 6tbs of soy sauce but when do you add them? I fudged around a bit and managed to make something similar. The lemongrass infusion is very very tasty and will become a summer staple

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Ingredients

• 8 kaffir lime leaves (from supermarkets and oriental food stores)
• 4 tbsp blocks egg noodles
• 4 tbsp sesame oil
• 2 red peppers , deseeded and finely sliced
• 2 carrots , sliced into batons
• large knob ginger , finely chopped
• bunch spring onion , finely sliced
• 6 tbsp soy sauce
• 2 large handfuls bean sprouts
• 250g block tofu , cut into cubes
• 1 large bunch coriander , stalks finely chopped, leaves roughly chopped
• 2 garlic cloves , finely chopped

FOR THE DRESSING

• 150ml rice wine vinegar
• 2 sticks lemon grass
• 1 small piece fresh red chilli (about one-third)
• 2 tbsp golden caster sugar

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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 15 mins

Cook 10 mins

Vegetarian, Low-fat

Ingredients

• 8 kaffir lime leaves (from supermarkets and oriental food stores)
• 4 tbsp blocks egg noodles
• 4 tbsp sesame oil
• 2 red peppers , deseeded and finely sliced
• 2 carrots , sliced into batons
• large knob ginger , finely chopped
• bunch spring onion , finely sliced
• 6 tbsp soy sauce
• 2 large handfuls bean sprouts
• 250g block tofu , cut into cubes
• 1 large bunch coriander , stalks finely chopped, leaves roughly chopped
• 2 garlic cloves , finely chopped

FOR THE DRESSING

• 150ml rice wine vinegar
• 2 sticks lemon grass
• 1 small piece fresh red chilli (about one-third)
• 2 tbsp golden caster sugar

Per serving

301 kcalories, protein 10g, carbohydrate 44g, fat 11 g, saturated fat 1g, fibre 3g, salt 3.35 g

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