Stir-fry noodle salad
Good Food's associate food editor Barney says this is his favourite veggie summer dish, perfect for picnics
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook 10 mins
Vegetarian, Low-fat
- 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.
- 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.
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.
Per serving
301 kcalories, protein 10g, carbohydrate 44g, fat 11 g, saturated fat 1g, fibre 3g, sugar 14g, salt 3.35 g
Recipe from Good Food magazine, June 2007.
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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 beansprouts
- 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 lemongrass
- 1 small piece fresh red chilli (about one-third)
- 2 tbsp golden caster sugar
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ratings
Difficulty and servings
Serves 6
Preparation 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 beansprouts
- 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 lemongrass
- 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, sugar 14g, salt 3.35 g
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