Noodle salad

Ingredients

/ For two people

200g flat rice noodles
30g unsalted peanuts
2 streaks green onions
150g firm tofu
1 carrot
1 lime
handful of kale
coriander for garnishing
vegetable oil for frying

For the dressing

1 red chilli and finely sliced, deseeded if you don’t want too much heat
juice of 1/2 lime
1/2 tsp fish sauce
1/2 tsp sesame oil
1 tsp soy sauce
1 garlic clove

Method

1. Cook the noodles according to the packet instructions. Drain the water, drizzle some sesame seed oil on the noodles so they don’t clump and set aside for later.

2. Drain the tofu and pad all the excess moisture with a paper towel. Cut in 1/2 cm slices and fry in vegetable oil until golden grown.

3. Grate the carrot, finely slice the green onions, and roughly chop the peanuts. Pour some boiling water over the kale and then immediately rinse under cold water. Leave on paper towel to dry.

4. To prepare your dressing grate the garlic clove and mix it with the finely sliced chilli. Add 3 table spoons of vegetable oil in a pan, add the chilli and garlic and heat on low heat for 4-5 min. This will remove the spicy edge of the garlic and release the vibrant red colour of the chilli. Make sure you don’t brown the garlic. Remove from the heat, leave to cool slightly and then add the fish sauce, sesame oil, soy sauce and juice of the lime.

5. Add the noodles to a bowl, pour over the dressing and mix thoroughly. Add the rest of the toppings, sprinkle with coriander and serve with a lime wedge.