Chinese-style hot noodle salad with hearty vegetables
Description:
Fragrant flavours fleck through this hearty vegetable and noodle salad
Pasta & Noodles, Vegetables, Nuts, Oil, Chilli
Cuisine:
Asian
Ingredients:
100g thin egg noodles
2 tsp sunflower oil
1 fresh red chilli, deseeded and finely chopped
2-3 cloves garlic, chopped
2 tbsp finely grated ginger
1 tbsp lemongrass, very finely chopped (out stalks removed)
200g carrots, cut into matchsticks
1 red pepper, finely chopped
1 yellow pepper, finely chopped
150g baby sweetcorn, cut in half lengthways
100g sugar snap peas
250g Chinese cabbage, finely shredded (found in most larger supermarkets or Asian markets) * a small chicory would also work
6 spring onions, finely sliced
4 tbsp soy sauce
1 tsp sesame oil
3 tbsp fresh coriander leaves
25g salted peanuts, finely chopped
5/5 (1 rating)
Method:
Put a kettle on to boil.
Cook the noodles in boiling water according to the instructions then drain well.
Heat the sunflower oil in a hot wok or large frying pan and stir-fry the chilli, garlic, ginger, lemongrass, carrots, peppers, sweetcorn and sugar snap peas for 5 minutes.
Add the Chinese cabbage, spring onions, noodles, soy sauce and sesame oil.
Toss everything together over a medium heat until they are thoroughly combined and heated through.
To serve, add the coriander and peanuts
Serves: 4
Preparation Time: 30 minutes
Cooking Time: 10 minutes
Recipe Type: Dinner, Healthy, Pasta/Noodles, Salads, Vegetarian
Special Info Vegetarian
Level of Difficulty: Easy
Add to my cookbook
View my cookbook