Stir-fry noodle salad

• kaffir lime leaves8

  (from supermarkets and oriental food stores)

• blocks egg noodle4 tbsp tbsp
• sesame oil↗4 tbsp tbsp
• red peppers↗2

  deseeded and finely sliced

• carrots↗2

  sliced into batons

• ginger↗large knob

  large knob, finely chopped

• spring onion↗bunch

  finely sliced

• soy sauce↗6 tbsp tbsp
• large handfuls beansprouts2
• block tofu↗250g g

  cut into cubes

• large bunch coriander1

  stalks finely chopped, leaves roughly chopped

• garlic cloves↗2

  finely chopped

• rice wine↗150ml ml

  vinegar

• sticks lemongrass2
• small piece fresh red chilli↗1

  (about one-third)

• golden caster sugar↗2 tbsp

Step-by-step instructions

1. 1

   To make the dressing, tip all the ingredients and 4 of the torn lime leaves in a small saucepan and bring to a simmer. Boil for 1 min, then remove from the heat to infuse.

2. 2

   Cook the noodles according to pack instructions, then drain and toss with 3 tbsp of the sesame oil. Leave to cool, tossing occasionally so they don’t stick. Set aside.

3. 3

   Heat the rest of the oil in a wok and stir-fry the peppers, carrots, ginger and garlic for just 1 min, then set aside. To serve, tip the noodles into a bowl and drain over the dressing. Finely shred the remaining lime leaves and toss in with all the other ingredients, setting aside a small handful of coriander leaves. Taste the noodles, adding a splash more vinegar, soy or sesame oil to suit your taste. Pile the noodles onto a platter or into a large bowl. Scatter over the rest of the coriander and serve.