SEAFOOD NOODLES AND SESAME DRESSING

INGREDIENTS

1 x 200g pkt protein added egg noodles

1 onion, halved and thinly sliced 1/2 teaspoon salt

2 tablespoons oil

200g seafood salad flakes thawed, halved diagonally

2 Lebanese cucumbers, julienned

1 cup fresh mint leaves 2 tablespoons soy sauce 2 teaspoons sesame oil 2cm piece fresh ginger, peeled and grated

1/8 teaspoon wasabi (or to taste)

1 tablespoon sesame seeds, toasted

METHOD

STEP 1: Place the noodles in a heatproof bowl. Cover with boiling water and set aside for 4 minutes or until tender. Drain immediately and rinse.

STEP 2: Sprinkle the onion with the salt and squeeze with your hands to remove excess moisture. Set aside for 5 minutes. Rinse and pat dry in paper towel. Heat the oil in a frying pan over a moderately high heat. Cook the onion for 5 minutes or until golden and crisp. Drain on paper towel.

STEP 3: Combine the noodles, seafood salad flakes, cucumber and mint leaves. Whisk together the soy sauce, sesame oil, ginger and wasabi and drizzle over the noodles. Serve sprinkled with the sesame seeds and crispy onion.