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PrintNOODLE SALAD WITH DRESSING
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Stir in the sesame oil into the noodles and sprout mixture and keep warm.
- Boil the lightly salted water in a pan and add the baby sweetcorn, carrots and mangetout and cook for about 5 minutes or until just tender but still crisp.
- Drain and cut the mangetout in half. Slice the baby sweetcorn into 2-3 pieces and arrange on a warmed serving dish with the noodles.
- Add the cucumber strips and spring onions. Spoon over a little of the dressing and serve immediately with the remaining dressing.
INGREDIENTS
- 225 grams Chinese fine egg noodles, cooked as per packet instruction, drained, rinsed in cold water and drained
- 2 tablespoon double cream
- 100 grams bean sprouts, cooked as per packet instruction, drained, rinsed in cold water and drained
- 250 grams baby sweetcorn
- 150 grams mangetout
- 2 tablespoon sesame oil
- 2 carrots, peeled and cut into matchsticks
- 1 cucumber, cut into thin strips
- 3-4 spring onions, trimmed and finely shredded
Blend to smooth paste - Ginger - butter Mixture (Dressing)
- 50 ml sesame oil
- 50 ml light soy sauce
- 1 tablespoon freshly grated root ginger
- 1 cup smooth peanut butter
- 2 tablespoon red wine vinegar
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