Chasoba Noodles with lemongrass and soy
SERVES: 4 DIFFICULTY: Easy COOKING TIME: 10 minutes
300g Hakubaku Chasoba noodles
2 lemongrass stalks, white part only, finely chopped
1 tbsp fresh ginger, finely grated
3.5 tbsp soy sauce
3.5 tbsp sesame oil
1.5 tbsp balsamic vinegar
2 tbsp sugar
1 lemon, juiced
2 spring onions, finely sliced
1 bunch coriander, leaves only
1 red capsicum, finely diced
1 yellow capsicum, finely diced
1. Combine lemongrass, ginger, soy sauce, sesame oil, balsamic vinegar, sugar and lemon juice into a small bowl, stirring until sugar has dissolved.
2. Bring a large pot of water to boil and add noodles, cooking for 6 minutes. Drain well and transfer to a large bowl
3. Drizzle noodles with the dressing, lightly tossing the noodles to ensure they are well-coated.
4. Add spring onions, capsicums, coriander leaves and toss again.
5. Serves 4.