Advertisement

Ingredients

For the dressing

Method

  • STEP 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.

  • STEP 2

    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.

  • STEP 3

    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.

RECIPE TIPS
TRY TOFU

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.

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.6 ratings
Advertisement
Advertisement
Advertisement