- 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
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- large knob ginger, finely chopped
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- bunch spring onion, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 6 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 2 large handfuls beansprouts
The two most common beansprouts are the green-capped mung bean…
- 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
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 TofuAlso 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.