Asian-style baked onions, potatoes & sweet potatoes
Do something different with veg and try our Asian-style onions, sweet potatoes and potatoes
Stir-fry noodle salad
Serves 6
Easy
Prep:
Cook:
Good Food's associate food editor Barney says this is his favourite veggie summer dish, perfect for picnics
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- 8 kaffir lime leaves(from supermarkets and oriental food stores)
- 4 tbsp blocks egg noodle
- 4 tbsp sesame oil
- 2 red peppersdeseeded and finely sliced
- 2 carrotssliced into batons
- large knob gingerfinely chopped
- bunch spring onionfinely sliced
- 6 tbsp soy sauce
- 2 large handfuls beansprouts
- 250g block tofucut into cubes
- 1 large bunch corianderstalks finely chopped, leaves roughly chopped
- 2 garlic clovesfinely chopped
For the dressing
- 150ml rice winevinegar
- 2 sticks lemongrass
- 1 small piece fresh red chilli(about one-third)
- 2 tbsp golden caster sugar
Nutrition: per serving
- kcal301
- fat11glow
- saturates1g
- carbs44g
- sugars14g
- fibre3g
- protein10g
- salt3.35g
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.
