CRISPY ASIAN NOODLE SALAD

SERVES 4

100g fresh chow mein noodles

475ml vegetable oil

100g roasted peanuts, skin on

300g Chinese leaf, finely shredded 3 tomatoes, coarsely chopped

4 spring onions, finely sliced on the angle 20g coriander leaves and stems, coarsely chopped

FOR THE DRESSING

60ml rice vinegar

3 tbsp caster sugar

2 tbsp soy sauce

1 tbsp toasted sesame oil 3 tbsp light groundnut oil

Make the dressing by combining all

■ the ingredients in a jar, seal with a lid and shake well so the sugar dissolves. Leave in the jar until ready to serve.

Put the noodles into a bowl and

■ roughly separate out. Line a plate with paper towel. Put the oil into a deep frying pan and place over a high heat. The oil is ready when a noodle sizzles on contact and turns crisp in 15 seconds. Use cooking tongs to put the noodles into the hot oil. Cook for 1-2 minutes, until they are crispy and golden. Use cooking tongs to transfer to the lined plate and allow to cool. When cool enough to handle, roughly break the noodles up into small pieces. Put into a bowl and set aside until ready to make the salad.

Combine the peanuts, Chinese leaf,

■ tomatoes, spring onions and coriander in a bowl. Cover with cling film and refrigerate until needed.

To serve, add the noodles to the

■ salad and toss to combine. Transfer to a serving bowl or plate and pour over the dressing.

COOK’S NOTE The three components – noodles, salad vegetables and dressing – can all be made in advance, stored in separate containers and combined when ready to eat