Stir-fry noodle salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Ingredients
- 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.
