Asian Stir-fry Noodles with Warm Tamarind Dressing

Name: Asian Stir-fry Noodles with Warm Tamarind Dressing
Cuisine: Asia
Ingredients: 1 tablespoon vegetable oil; 1 tablespoon sesame oil; 250 g (9 oz) oriental egg noodles; 2 red chillies, deseeded and chopped; Juice of 2 limes; 2 tablespoons ketjap manis (Indonesian soy sauce); 1 cm (½ in) piece of fresh ginger, grated; 1 tablespoon chilli oil; 2 tablespoons ketjap manis (Indonesian soy sauce); ½ lemongrass stalk, finely chopped; 100 g (4 oz) broccoli, cut into florets; 2 carrots, cut into fine strips; 100 g (4 oz) sugarsnap peas; 100 g (4 oz) oyster mushrooms; ¼ cucumber, peeled, halved length ways, deseeded and cut into fine strips; 75 g (3 oz) beansprouts; 1 tablespoon caster sugar; 1 tablespoon tamarind paste

Preparation info

Difficulty
Easy

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

250 g (9 oz) oriental egg noodles
1 tablespoon sesame oil

Asia
Main course
Vegetarian

Method

Mix together all the ingredients for the dressing and set aside. Cook the egg noodles in boiling salted water for 2 minutes, then drain well through a colander.

Heat the sesame oil and vegetable oil in a wok or large frying pan over a high heat, add the carrots and broccoli and stir-fry for 1-2 minutes. Add the remaining vegetables and stir-fry for 1-2 minutes longer. Add the egg noodle