cold noodle salad
| Recipe By: | Zan-Mari Vosges |
Ingredients
- vegetable oil
- 4 cloves whole garlic, peeled
- 1 tbsp soy sauce
- 2 Tbsp chillies, chopped
- 1 x 3 cm piece ginger
- 1 1/2 Tbsp lime juice
- 150 g beansprouts
- 100 g baby spinach, lightly sauteed
- 100 g baby mushrooms, lightly sauteed
- 12 baby onions
- 550 g noodles, already prepared
- 1/2 cup peanuts, toasted and chopped
- 50g punnet fresh coriander, leaves picked from stalks
- 1 block tofu, cut into small squares
- vegetable oil, for deep-frying
- 2 eggs
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Cooking Instructions
- Whisk together all the dressing ingredients in a bowl or jug.
- Put vegetables and the noodles into a bowl.
- Pour the dressing over them and mix thoroughly to coat everything well.
- Place tofu squares in egg mixture and then fry in oil until golden brown and crispy. Allow oil to drain off completely.
- Add tofu to salad and gently toss.
- Sprinkle with the peanuts and chopped coriander and serve.
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