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STIRE-FRY NOODLE
SALAD
INGREDIENTS:
Kaffir lime leaves …………………………………………….8
Egg noodles ………………………………………………….4 packets
Sesame oil …………………………………………4 tbsp
Red pepper, deseeded and finely sliced ………….2
Carrots, sliced into batons ………………………….2
Ginger, finely chopped ………………………….1 large knob
Garlic cloves, finely chopped ………………………………2
Spring onion, finely sliced……………………………1bunch
Soya sauce …………………………………………………..6 tbsp
Beansprouts ……………………………………....2 large handfuls
Block tofu, cubed ……………………………………………250 g
Coriander, stalks finely copped, leaves roughly chopped….1 large bunch
FOR THE DRESSING:
Rice vinegar …………………………………………..150 ml
Lemongrass …………………………………………..2 sticks
Fresh red chilli ........................……....… 1 small piece
Golden castor sugar …………………………………2 tbsp
METHOD:
To make the dressing, tip all the ingredients and four of the torn kaffir lime leaves in a small saucepan and bring to a simmer. Boil for 1 minute, then remove from the heat to infuse. Cook the noodles, then drain and toss with 3 tbsp of the sesame oil.
Leave to cool, tossing occasionally so they don’t stick. Set aside.
Heat the rest of the sesame oil in a wok and stir-fry the peppers, carrots, ginger and garlic for just 1 minute, then set aside. To serve, tip the noodles into a bowl and drain the dressing over. Finely shred the remaining kaffir lime leaves and toss in with all the other ingredients, setting aside a small handful of the coriander leaves for the garnish.
Taste the noodles, adding a splash more vinegar, soya sauce or sesame oil to suit your taste. Pile the noodles onto a platter or into a large bowl. Scatter the rest of the coriander over and serve.

ROSE PETAL SALAD
INGREDIENTS:
Square of tofu – stir-fried in vegetable oil till golden brown ……… 1
Cucumber, cut into thick matchstick-like pieces leaving the skin on) ........ 1 Coriander leaves, chopped …………………………………....…3 tbsp
Basil leaves ………………………………………………………… 3 tbsp
Spring onions or a handful of chives …………………………… 100 gm
Roses (different colours make the salad more interesting) …............... 2
Roasted unsalted peanuts (left whole, or coarsely crushed) …… ¼ cup
For salad dressing:
Soya sauce………………………. 2 tbsp
Lemon juice……………………3-4 tsp
Sugar ……………………….1 tsp
Garlic (minced)……………… 2 cloves
Chilli sauce………………. 1-3 tsp
or 1-2 fresh minced red chillies
(seeds removed)
METHOD:
Make the salad dressing by mixing all dressing ingredients together in a mixing bowl. Wash the rose petals under running water and keep aside. Place all salad ingredients – except the rose petals – in a large bowl. Stir the salad dressing and pour it over, then toss. Now add ¾ of the rose petals and gently toss or fold in. Place salad on a serving platter, or in individual salad bowls. Top with the last of the rose petals.