Fried noodle salad

INGREDIENTS

• 8 lime leaves
• 4 tbsp block of egg noodles
• 4 tbsp sesame oil
• 2 red bell peppers
• 2 carrots
• ½ oz ginger
• 4 spring onions
• 6 tbsp soy sauce
• 3 oz Mung bean sprouts
• 9 oz tofu
• 1½ oz coriander
• 2 cloves of garlic
• ½ cups rice vinegar
• 2 lemon grass
• 1 red chili pepper
• 2 tbsp powdered sugar

TOOLS

• 1 knife
• 1 wok
• 1 colander
• 1 saucepan
• 1 large bowl
• 1 wooden spoon
• 1 casserole pot

Deseed the red chili pepper and slice it. Cut the carrots into lengthwise batons. Chop the ginger, red bell peppers, spring onions, and coriander (roughly or finely as desired). Dice the tofu. Peel and chop the garlic. Chop the lemon grass and shred the lime leaves.

Put the shredded lime leaves in a saucepan and turn on the heat. Pour rice vinegar into the saucepan and add soy sauce, chopped lemon grass, chopped spring onion, red chili pepper slices, mung bean sprouts, and powdered sugar. Cook over low heat for 10 minutes, then turn off the heat to get a dressing.

Pour 2.9 cups of water into a casserole pot and turn on the heat. Add egg noodles to the casserole pot and cook for 5 minutes. Then turn off the heat to get cooked egg noodles.

Drain the cooked egg noodles in a colander.

Transfer the drained egg noodles to a large bowl. Drizzle 3 tbsp of sesame oil over them and stir with a wooden spoon for 2 minutes.

Put 1 tbsp of sesame oil in a wok and turn on the heat. Add the carrot batons, chopped red bell peppers, ginger, and garlic to the wok.

Stir-fry for 3 minutes. Then turn off the heat to get fried veggies.

Pour the dressing into the large bowl. Then add the fried veggie and tofu cubes. Scatter the chopped coriander over the large bowl and stir with a wooden spoon for 2 minutes.

It’s ready to be served !