As I’ve said many times before here, we love salads of all descriptions in this house. This one certainly brings colour to the table, especially so in the winter.
The original recipe was in the Avoca Cafe Cookbook (Book 1) – Oriental Bean Sprout and Egg Noodles. However, and yes, regular readers will have guessed it has changed tons since then, as I wouldn’t have the ingredients needed. For some reason bean sprouts are never available in this neck of the woods.
The one thing that always remains the same is the ‘dressing’ for want of a better description. After that your imagination (or what’s in the fridge) will do nicely thank you!
- 5 tablespoons sesame oil
- 3 garlic cloves, peeled and finely chopped
- 2 cm. fresh ginger, peeled and finely chopped.
- 6 tablespoons soy sauce.
In a frying pan, gently heat your sesame oil…. be careful it has a low burn point. Add in your garlic and ginger and cook gently for 2 or 3 minutes until golden brown. Remove from heat and add in the soy sauce. Leave to cool.
- Medium egg noodles – 1 portion per person
- 1 stick of celery – sliced
- 3 to 4 water chestnuts – sliced
- 4 oz peas
- 1 red pepper – deseeded and finely chopped
- bunch of chives finely chopped.
Cook your noodles according to packet instructions. Prepare you vegetables – as I say this is only a guideline – take whatever you have and chop up small – no need to cook, the crunch is lovely in this salad.
When your noodles are cooked drain. Pop them into a bowl with the vegetables, add the ‘dressing’ and toss well.
This salad is lovely served warm, and even nicer, if you have leftovers, for lunch the next day.
We would serve this with chicken or duck, or even with some barbecued fish.
Hope you enjoy 🙂