Stir-fry noodle salad

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

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.