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)
Thai Salad and Somen Noodles with Coconut and Sesame 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.
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.
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.