125 g (4 oz) Chinese medium egg noodles
125 g (4 oz) mange tout (snow peas)
185 g (6 oz) fresh beansprouts
1/2 a bunch of spring onions, chopped
1 red pepper (capsicum), seeded and sliced
125 g (4 oz) button mushrooms, sliced
1 small lettuce, shredded
125 g (4 oz) mange tout (snow peas)
185 g (6 oz) fresh beansprouts
1/2 a bunch of spring onions, chopped
1 red pepper (capsicum), seeded and sliced
125 g (4 oz) button mushrooms, sliced
1 small lettuce, shredded
for the dressing
4 tablespoons sunflower oil
2 tablespoons lemon juice
3 teaspoons soy sauce
2.5 cm (1 in) piece of fresh root ginger
2 tablespoons sesame seeds
2 tablespoons lemon juice
3 teaspoons soy sauce
2.5 cm (1 in) piece of fresh root ginger
2 tablespoons sesame seeds
method
1. Break up noodles and cook in boiling, salted water for 5 - 6 minutes. Drain noodles and leave to cool.
2. Top and tail mange tout (snow peas), then break in half and put into a bowl.
3. Pour over enough boiling water to cover and leave to stand for 2 minutes; drain and cool.
4. Put noodles and mange tout (snow peas) into a salad bowl and add remaining salad ingredients.
5. In a bowl, combine oil, lemon juice and soy sauce.
6. Peel and cut ginger into very thin slivers and add to bowl.
7. Mix ingredients well together and pour over salad.
8. Toss well together. Sprinkle with sesame seeds just before serving.
2. Top and tail mange tout (snow peas), then break in half and put into a bowl.
3. Pour over enough boiling water to cover and leave to stand for 2 minutes; drain and cool.
4. Put noodles and mange tout (snow peas) into a salad bowl and add remaining salad ingredients.
5. In a bowl, combine oil, lemon juice and soy sauce.
6. Peel and cut ginger into very thin slivers and add to bowl.
7. Mix ingredients well together and pour over salad.
8. Toss well together. Sprinkle with sesame seeds just before serving.
serving amount
serves 6 - 8
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