Thai Salad and Somen Noodles with Coconut and Sesame Dressing
SERVES: 4 DIFFICULTY: Medium
Many ingredients, true, but what a dish this makes – sensational!
INGREDIENTS
270g Hakubaku somen noodles
1 large Carrot (finely julienned)
1 bunch Asparagus (cut into 3cm pieces, diagonally)
1 Red bell pepper (de-seeded & finely julienned)
110g Mangetouts (trimmed & cut in half)
110g Baby corn cobs (halved lengthwise)
110g Bean sprouts
115g Water chestnuts (drained & finely sliced)
1 Lime (cut into wedges)
50g Roasted Peanuts (crushed)
Fresh coriander leaves (for garnish)
Coconut & sesame dressing (see instructions)
|Somen
METHOD
STEP ONE:DRESSING
In a bowl, combine all the following ingredients.
:3tbsp basil (shredded) :5tbsp fresh mint (shredded) :250ml coconut milk :2tbsp dark sesame oil :1tbsp fresh ginger root (grated) :2 cloves garlic (finely chopped) :juice of 1 lime :2 spring onions (finely chopped) :sea salt & cayenne pepper (for seasoning)
Set aside in fridge.
STEP TWO:SOMEN NOODLES
Cook noodles according to packet instructions.
Drain, then refresh under cold running water.
Drain well, then set aside in fridge.
STEP THREE:VEGETABLES
The vegetables (excepting the water chestnuts) are cooked seperately from each other, to maintain individual flavours.
They are cooked in lightly-salted boiling water until tender but still crisp.
Drain, then place them in ice-cold water, then drain well.
STEP FOUR:SERVING
In a large bowl, toss together the noodles, vegetables, water chestnuts and dressing.
Place into individual salad bowls or plates.
Garnish with lime wedges, crushed peanuts and coriander leaves.
|product-recipe
