Stir-fry noodle salad recipe | Good Food

Stir-fry noodle salad

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

150ml rice wine
vinegar
2 sticks lemongrass
1 small piece fresh red chilli
(about one-third)
2 tbsp golden caster sugar

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.