- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Serving: 6
Nutrition facts (per portion)
- Calories: 301
- Fat Content: 11g
- Saturated Fat Content: 1g
- Carbohydrate Content: 44g
- Sugar Content: 14g
- Fiber Content: 3g
- Protein Content: 10g
- Sodium Content: 3.35g
Stir-fry noodle salad
Ingredients
- kaffir-lime-leaf - 8 kaffir lime leaves (from supermarkets and oriental food stores)
- egg-noodle - 4 tbsp blocks egg noodle
- sesame-oil - 4 tbsp sesame oil
- red-pepper - 2 red peppers, deseeded and finely sliced
- carrot - 2 carrots, sliced into batons
- ginger - large knob ginger, finely chopped
- spring-onion - bunch spring onion, finely sliced
- soy-sauce - 6 tbsp soy sauce
- beansprout - 2 large handfuls beansprouts
- tofu - 250g block tofu, cut into cubes
- coriander - 1 large bunch coriander, stalks finely chopped, leaves roughly chopped
- garlic-clove - 2 garlic cloves, finely chopped
- rice-wine - 150ml rice wine vinegar
- lemongrass - 2 sticks lemongrass
- red-chilli - 1 small piece fresh red chilli (about one-third)
- golden-caster-sugar - 2 tbsp golden caster sugar
Instructions
- 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.
Vegetarian stir-fry recipe for 6 people, takes only 10 mins; recipe has kaffir lime leaf, egg noodle, sesame oil, red pepper, carrot, ginger, spring onion, soy sauce, beansprout, tofu, coriander, garlic clove, rice wine, lemongrass, red chilli and golden caster sugar.
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