Name: Stir-fry noodle salad
Yield: 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 -; 150ml rice wine vinegar -; 2 sticks lemongrass -; 1 small piece fresh red chilli (about one-third) -; 2 tbsp golden caster sugar -

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Stir-fry noodle salad

1. 8 kaffir lime leaves (from supermarkets and oriental food stores) -

2. 4 tbsp blocks egg noodle -

3. 4 tbsp sesame oil -

4. 2 red peppers , deseeded and finely sliced -

5. 2 carrots , sliced into batons -

6. large knob ginger , finely chopped -

7. bunch spring onion , finely sliced -

8. 6 tbsp soy sauce -

9. 2 large handfuls beansprouts -

10. 250g block tofu , cut into cubes -

11. 1 large bunch coriander , stalks finely chopped, leaves roughly chopped -

12. 2 garlic cloves , finely chopped -

13. 150ml rice wine vinegar -

14. 2 sticks lemongrass -

15. 1 small piece fresh red chilli (about one-third) -

16. 2 tbsp golden caster sugar -

How to cook deliciously - Stir-fry noodle salad

1. Stage

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. Stage

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. Stage

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.