Saturday, 29 April 2017

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
·         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


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.
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.
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.


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