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Stir-fry noodle salad

Ingredients

  1. Step 1 8 kaffir lime leaves (from supermarkets and oriental food stores)
  2. Step 2 4 tbsp blocks egg noodle
  3. Step 3 4 tbsp sesame oil
  4. Step 4 2 red peppers , deseeded and finely sliced
  5. Step 5 2 carrots , sliced into batons
  6. Step 6 large knob ginger , finely chopped
  7. Step 7 bunch spring onion , finely sliced
  8. Step 8 6 tbsp soy sauce
  9. Step 9 2 large handfuls beansprouts
  10. Step 10 250g block tofu , cut into cubes
  11. Step 11 1 large bunch coriander , stalks finely chopped, leaves roughly chopped
  12. Step 12 2 garlic cloves , finely chopped
  13. Step 13 150ml rice wine vinegar
  14. Step 14 2 sticks lemongrass
  15. Step 15 1 small piece fresh red chilli (about one-third)
  16. Step 16 2 tbsp golden caster sugar
Stir-fry noodle salad
Calories: 301 Carbohydrate: 44 g Protein: 10 g Fat: 11 g
Cook time: 25 minutes Prep time: minutes Total time: 25 minutes Servings: 6

TAGS

Buffet Dinner Lunch Main course Side Dish Snack Supper Chinese Josh Eagleton 10-30 minute 400 kcal or less 6 serving Asian Barney Desmazery Bean curd Bean sprout Bean sprout carrot carrot Chinese Egg noodle Egg noodle Kaffir lime leaf Kaffir lime leafe Lemon grass Main Make Ahead noodle Quick Red chilli Red chilly Red pepper Red pepper Rice wine soy sauce Stir Fry tofu

Directions

  1. 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.
  2. 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.
  3. 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.