STIR-FRY NOODLE SALAD

Stir-fry noodle salad image

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

Provided by Barney Desmazery

Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper

Time 25m

Number Of Ingredients 16

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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

Steps:

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.
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.
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.

Nutrition Facts : Calories 301 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 3.35 milligram of sodium