This noodle salad has a fiery sweet and spicy dressing, but the cucumber and coriander make it strangely refreshing. I conjured this up on a cold Saturday afternoon from vegetables on hand, to eat while reading the paper. So it goes without saying that you can substitute whatever you have – matchstick thin strips of red pepper, beansprouts, mint and spring onions would all be good additions.
I would also make lots of this dressing and keep it on hand to liven up salads – especially the grated winter veg variety, perhaps with a little mint, coriander and cashews thrown in.
Dressing
½ lime, juice only
thumb-sized piece ginger, grated
1 chilli, chopped
1½ tbsp soy sauce
1 tbsp cider vinegar
1 tbsp sesame oil
1 tbsp olive oil
makes enough for 1
¼ cucumber, halved, seeds scooped out, sliced
handful mushrooms, sliced
100g noodles
¼ red onion, finely chopped
½ tbsp sesame seeds
small handful chopped coriander
- To make the dressing, squeeze as much juice out of the ginger as possible into a small jar. Add the rest of the ingredients and shake well.
- Cook the noodles in a large pan of salted water. Drain and mix in a little oil to stop them sticking together.
- Meanwhile, toast the sesame seeds in a dry pan. Remove them from the pan and fry the mushrooms in a little oil until golden-brown. Season with a splash of soy sauce.
- mix the salad ingredients together, saving some sesame seeds to sprinkle on top.
- Add the dressing, to taste and mix well.
Tags: coriander, cucumber, mushroom, noodles
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