Noodles have this impeccable ability to taste good with almost everything, even with simple tomato sauce. This time they are being accompanied by a lot more. A meal in itself, this salad is packed with fragrant and fresh vegetables which combine noodles to form a delicacy that is unmatched in taste and presentation. Give forty minutes in the kitchen to make it and you will spend double the time savoring it. Conjure up a meal rich in Vitamins and carbohydrates that is going to be relished by all. Get everything you need from the step by step guide below.
Serving size: 4
Preparation time: 40 minutes
Utensils required: frying pan, kettle, salad bowl or platter
--100g (3½ oz) thin egg noodles
-2 teaspoons sunflower oil
-1 fresh red chilli, deseeded and finely chopped
-2-3 cloves garlic, chopped
-2 tablespoons finely grated ginger
-1 tablespoon lemongrass, very finely chopped
-200 g (7 oz) carrots, cut into matchsticks
-1 red pepper, diced
-1 yellow pepper, diced
-150 g (5½ oz) baby sweetcorn, cut in half lengthways
-100g (3½ oz) sugarsnap peas
-250g (9 oz) Chinese leaves, finely shredded
-6 spring onions, finely sliced
-4 tablespoons soy sauce
-1 teaspoon sesame oil
-3 tablespoons fresh coriander leaves
-25g (1 oz) salted peanuts, finely chopped
Cook the noodles according to packet instructions by boiling water in the kettle. Allow them to cool on a stand after draining well.
Take the sunflower oil in a frying pan. Add chilli, garlic, ginger, lemongrass, carrots, peppers, sweetcorn and sugarsnap peas and stir fry for around five minutes.
To the ingredients in the pan, add the Chinese leaves, spring onions, drained noodles, soy sauce and sesame oil. Toss together everything for about a minute. All this should be on medium heat. The ingredients should combine well and be hot when you remove the pan.
Add in the coriander and peanuts just before withdrawing from the heat and serve hot immediately.