Stir-fry noodle salad
- Preparation and cooking time
- Serves 6
Good Food's associate food editor Barney says this is his favourite veggie summer dish, perfect for picnics
- 8 kaffir lime leaves (from supermarkets and oriental food stores)
- 4 tbsp blocks egg noodle
- 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
- 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.
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.