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Chinese-style hot noodle salad with vegetables

  • 4servings
  • 40minutes
  • 236calories

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H, E
MineralsChromium, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 100g (3 1/2 oz) thin egg noodles

  2. 2 teaspoons sunflower oil

  3. 1 fresh red chilli, deseeded and finely chopped

  4. 2-3 cloves garlic, chopped

  5. 2 tablespoons finely grated ginger

  6. 1 tablespoon lemongrass, very finely chopped

  7. 200 g (7 oz) carrots, cut into matchsticks

  8. 1 red pepper, diced

  9. 1 yellow pepper, diced

  10. 150 g (5 1/2 oz) baby sweetcorn, cut in half lengthways

  11. 100g (3 1/2 oz) sugarsnap peas

  12. 250g (9 oz) Chinese leaves, finely shredded

  13. 6 spring onions, finely sliced

  14. 4 tablespoons soy sauce

  15. 1 teaspoon sesame oil

  16. 3 tablespoons fresh coriander leaves

  17. 25g (1 oz) salted peanuts, finely chopped

Instructions Jump to Ingredients ↑

  1. Put a kettle on to boil. Cook the noodles in boiling water according to the instructions on the packet, then drain them well.

  2. Heat the sunflower oil in a hot wok or large frying pan and stir-fry the chilli, garlic, ginger, lemongrass, carrots, peppers, sweetcorn and sugarsnap peas for 4-5 minutes.

  3. Add the Chinese leaves, spring onions, drained noodles, soy sauce and sesame oil. Toss everything together over a medium heat for a further minute until they are thoroughly combined and hot.

  4. Finally, add the coriander and peanuts, toss together once more and serve.

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