Stir-fry noodle salad

10-30 minutes 400 kcal or less 6 servings asian bean curd bean sprout bean sprouts carrot carrots chinese egg noodle egg noodles kaffir lime leaf kaffir lime leaves lemon grass mains make ahead noodles quick red chilli red chillies red pepper red peppers rice wine soy sauce stir fry tofu

N/A

Source

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

Method

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.