WARM NOODLE SALAD


COOKBOOK: Mag Recipe


This took no time to make! A very simple warm salad which would have probably been a fuller dish if I had included chicken or beef.

If you like a simple noodle meal with mushrooms, this one is for you.

Please note, mushrooms can go soggy very easily and quickly. Only stir fry them for a minute. If there is too much juice in the mixture, drain some out before adding the noodles.


Enjoy



RECIPE

Serves 4


250g fresh noodles

1 tablespoons sesame oil

1 tablespoon rice wine vinegar

4 tablespoons soy sauce

1 tablespoon brown sugar

2 tablespoons ginger, chopped finely

2 cups bean sprouts, chopped lightly

10 snow peas, trimmed

8 shallots, sliced

4 tablespoons sesame seeds, toasted


Heat the sesame oil in a wok, add the ginger, stir for a few seconds, add the shallots, bean sprouts, snow peas and stir fry for a minute. Add the brown sugar, rice wine vinegar and soy sauce. stir fry for half a minute. Add the mushrooms. stir fry for another minute. Set aside.


Add the noodle to a bowl and add boiling water, allow them to cook as per the package. Drain and add to the mushroom mixture. Add the toasted sesame seeds and toss. Ready to serve.


Please note: mushrooms can go soggy very easily and quickly. Only stir fry them for a minute. If there is too much juice in the mixture, drain some out before adding the noodles.










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