Exotic Noodle Salad

21 Feb 2005   | Lunch · Main · Pasta · SE Asian · Vegetarian

Joan served this up to us on a beautiful summers day in New Zealand. Fresh and zingy, and very satisfying. It has become a favourite of ours during the brief British summers.

Joan Prentice

Exotic Noodle Salad

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Ingredients Method

Ingredients
  

  • 8 pieces of Dried Mushrooms
  • 2 cloves garlic finely chopped
  • 1 tablespoon lemon grass finely chopped
  • 1 knob of fresh ginger finely chopped
  • 1 lemon both juice and finely grated rind
  • 1 tablespoon sesame oil
  • 4 tablespoons light soy sauce
  • 4 tablespoons oyster sauce
  • 2 tablespoons sweet chilli sauce
  • 2 tablespoons fish sauce
  • 1/4 cup of stock or water
  • Precooked noodles e.g. Udon (sufficient for 2-3 people)
  • 8 snow peas or sugar snap peas or beans or peas
  • 1/4 cup roasted cashews
  • 2 spring onions sliced on angle
  • 4 tablespoons fresh coriander chopped
  • 1 red capsicum chopped (optional)
  • 4 cherry tomatoes (optional)

Method
 

  1. Pour boiling water over the mushrooms
  2. Leave mushrooms to soak until soft, approximately 20 min.
  3. Chop mushrooms finely
  4. Add garlic, lemon grass, ginger, lemon, sesame oil, soy sauce, oyster sauce, chilli sauce, fish sauce, and stock to pot
  5. Boil for 2 min until sauce is reduced and thickened slightly.
  6. Place noodles in a heat proof bowl. Pour boiling water over. Stir to loosen strands. Leave for 1 min. Drain.
  7. Transfer noodles to a serving platter
  8. Pour sauce over noodles
  9. Use vegetables and nuts to decorate the noodles
  10. Serve

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