Name: Stir-fry noodle salad
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: Chinese
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; 150ml rice wine vinegar; 2 sticks lemongrass; 1 small piece fresh red chilli (about one-third); 2 tbsp golden caster sugar

Home
Recipes
Stir-fry noodle salad

Stir-fry noodle salad

Barney Desmazery

Save recipe

Serves 6

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 4 out of 5.6 ratingsRate

loading...

Good Food's associate food editor Barney says this is his favourite veggie summer dish, perfect for picnics

Easily doubled

Easily halved

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Asian-style baked onions, potatoes & sweet potatoes

A star rating of 4.4 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal301
fat11g

low
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.

RECIPE TIPS

TRY TOFU

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.

Recipe from Good Food magazine, June 2007

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.6 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now