Name: Roasted Vegetable Salad with Egg Noodles
Yield: for 4-6 as a one-bowl lunch
Cuisine: Asia
Ingredients: 2–3 tbsp fish sauce (nam pla) or light soy sauce; 2–3 tbsp groundnut or olive oil; 2 whole sweetcorn (maize) cobs; 4 tbsp hot water; 2 tbsp groundnut or avocado oil; 2 tbsp finely chopped spring onions; 2 kaffir lime leaves or other citrus leaves, finely shredded; ¼ tsp salt; juice of 4 lemons; 2 tsp finely chopped ginger root; 2 aubergines, quartered lengthwise; 2–3 tomatoes, skinned and roughly chopped; 1–2 tsp brown sugar; 2 tbsp chopped coriander or flat-leaf parsley; 2–4 bird’s-eye chillies, finely chopped; 2 yellow peppers; 2 red peppers; about 500 g/1 lb peeled pumpkin, without seeds, cut into 8 wedges; 225–350 g/8–12 oz dried egg noodles; salt

Preparation info

for
4-6
as a one-bowl lunch

Difficulty
Medium

Appears in

New Wave Asian

By Sri Owen

Published 2002

About

When I was a small girl in Sumatra, and later in Java, I never knew of anyone having an oven. Even today, they are not often seen, except in middle-class households in the cities. For most Southeast Asians, roasting still means grilling over charcoal or the embers of a wood fire, out of doors. It is no wonder that satays – of meat, fish, shellfish or vegetables – are regarded as everyday food, or that our favourite snacks were grilled corn cobs from either our own kitchen or the nearest str