Noodle salad with chilli nuts
Salad is not just about lettuce, this zingy noodle salad is perfect for popping in your lunchbox.
By Paul Rankin
Ingredients
For the salad
- 1 tsp vegetable oil
- 1 tsp soy sauce
- 2 tsp clear honey
- ¼ cucumber, peeled, seeds removed, finely chopped
- ¼ red pepper, finely chopped
- 100g/3½oz egg noodles, cooked according to packet instructions
- salt and freshly ground black pepper
For the chilli nuts
- 1 tsp vegetable oil
- 50g/2oz peanuts
- ½ tsp salt
- ½ tsp chilli flakes
Method
For the noodle salad, put the vegetable oil, soy sauce and honey in a large bowl and mix well.
Add the cucumber, pepper and cooked noodles, season with salt and pepper and mix well.
For the chilli nuts, heat the vegetable oil in a frying pan over a medium heat and fry the peanuts for 3-4 minutes. Drain off the oil and fry for a further 2-3 minutes, then add the salt and chilli and stir well to coat the nuts.
Put the noodle salad in a bowl, sprinkle over the nuts and serve.
Recipe Tips
You may not think of a honey as a store cupboard ingredient but it can be very useful for achieveing a sweet and sour balance in Asian cooking.
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