Home-Brew Recipes

Posts Tagged ‘noodles’

This tasty vegetarian dish combines egg noodles with plenty of fresh vegetables in a rich, nutty sauce, with just a hint of chili.

Ingredients:

½ – sliced cucumber which is seeded and diced, 4 – spring onions, a bunch of radishes, 225g – peeled mooli, 115g – beansprouts rinsed then left in iced water and drained, 2 – chopped garlic cloves, roasted peanuts or cashew nuts, 225g – dried egg noodles, 60ml – groundnut oil or sunflower oil, 15ml – light soy sauce, 10ml – chili sauce to taste, 15ml – rice vinegar, 120ml – chicken stock or water, 1 tsp – sugar, salt and ground black to taste.

Preparation Method:

1. Bring a large pan of water to the boil, add the noodles and cook according to the packet instruction. Drain and rinse them under the cold water. Drain again and set aside.
2. Sprinkle the cucumber with salt, leave for 15 minutes, rinse well, then drain and pat dry on kitchen paper. Place in a large salad bowl.
3. Cut the spring onions into fine sheds. Cut the radishes in half and slice finely. Coarsely grate the mooli, using a mandolin or a food processor. Add all the vegetable to the cucumber and toss gently.
4. Heat half the oil in a wok or large frying pan and stir-fry the noodles for about 1 minute. Using a slotted spoon, transfer the noodles to a large serving bowl and serve warm.
5. Heat the remaining oil in the wok or frying pan and add the garlic to flavor the oil. Stir in the sesame paste, sesame oil, soy and chilli sauces, vinegar and chicken stock or water. Add a ltlle sugar and season. Warm over a gentle heat.
6. Pour the sauce over the noodles and toss well. Garnish with peanuts or cashew nuts and serve with the vegetables.