Stir-fry noodle salad

This is a fantastic summer recipe, as it works as a side dish for meat-eaters, or a veggie main course in its own right. As there are no salad leaves to go droopy, it’s also a great one for transporting.

QServes 6

QPrep 15 mins

QCook 10 mins

8 kaffir lime leaves

4 blocks egg noodles, cooked

4 tbsp sesame oil

2 red peppers, deseeded and

finely sliced

2 carrots, sliced into batons large piece ginger, peeled and

finely chopped

2 garlic cloves, finely chopped bunch of spring onions, finely sliced 6 tbsp soy sauce

2 large handfuls of ready-to-eat

beansprouts

250g block tofu, cut into cubes

1 large bunch of coriander, stalks finely

chopped, leaves roughly chopped FOR THE DRESSING

150ml rice wine vinegar

2 lemongrass stalks

1/3 red chilli

2 tbsp golden caster sugar 1 To make the dressing, bring all the ingredients and 4 torn kaffir lime leaves to a simmer in a small pan. Boil for 1 min, then remove from the heat and leave to infuse.

2 Toss the noodles with 3 tbsp sesame oil, tossing occasionally so they don’t stick.

3 Heat the rest of the oil in a wok and fry the peppers, carrots, ginger and garlic for 1 min. 4 To serve, tip the noodles into a bowl and pour over the dressing. Finely shred the remaining kaffir lime leaves and toss with all the other ingredients, setting aside a small handful of coriander leaves. Taste the noodles, adding a splash more vinegar, soy sauce or sesame oil, if you like. Pile the noodles onto a platter. Scatter over the reserved coriander and serve.

PER SERVING 301 kcals, fat 11g, saturates 1g,

carbs 44g, sugars 14g, fibre 3g, protein 10g, salt 3.4g