Stir Fry Noodle Salad Food

STIR-FRY NOODLE SALAD

Steps:

• To make the dressing, tip all the ingredients and 4 of the torn lime leaves in a small saucepan and bring to a simmer. Boil for 1 min, then remove from the heat to infuse.
• Cook the noodles according to pack instructions, then drain and toss with 3 tbsp of the sesame oil. Leave to cool, tossing occasionally so they don't stick. Set aside.
• Heat the rest of the oil in a wok and stir-fry the peppers, carrots, ginger and garlic for just 1 min, then set aside. To serve, tip the noodles into a bowl and drain over the dressing. Finely shred the remaining lime leaves and toss in with all the other ingredients, setting aside a small handful of coriander leaves. Taste the noodles, adding a splash more vinegar, soy or sesame oil to suit your taste. Pile the noodles onto a platter or into a large bowl. Scatter over the rest of the coriander and serve.

ORIENTAL FRIED NOODLE SALAD

Steps:

• Combine all the dressing ingredients in a saucepan; stir well until the sugar dissolves. Cool.
• Toss all salad ingredients (except the noodles) together in a bowl; add dressing and mix well.
• Just before serving, add the noodles and toss thoroughly again.

ASIAN NOODLE STIR-FRY SALAD

Steps:

• Cook and stir meat in 2 Tbsp. dressing in large skillet 5 min. or until done. Remove from skillet; set aside.
• Add broth to skillet; bring to boil. Stir in spaghetti; cover. Simmer 4 min. Add vegetables; stir. Simmer, covered, 3 min. Remove from heat.
• Mix teriyaki sauce and remaining dressing. Add to spaghetti mixture with the meat; toss lightly. Spoon into bowl.
• Refrigerate several hours or until chilled.

STIR-FRIED RICE NOODLE SALAD (PAD THAI)

Steps:

• Soak noodles in warm water for 20 minutes, or until softened; drain well. Meanwhile, combine 1/4 cup water, sugar, vinegar, fish sauce, tamarind mixture, and dried chiles in a small saucepan. Simmer, stirring, for 5 minutes. Remove from heat, add dried shrimp, and set aside.
• Heat oil in a large nonstick skillet or wok over medium heat. Add shallots and garlic, and stir-fry for 2 minutes. Stir in sugar mixture, and reduce heat to lowest possible setting. Bring a medium saucepan of salted water to a boil. Add string beans, and cook for 1 1/2 minutes. Add sugar-snap peas, and continue cooking for 30 seconds. Drain, and set aside.
• In another large nonstick skillet, cook shrimp over medium-high heat, 3 minutes per side. Meanwhile, add noodles, a quarter of the bean sprouts, and half the scallions to the shallot mixture. Raise heat to high, and boil, stirring, for 2 minutes. Add shrimp, string beans, and sugar-snap peas, and stir for 1 minute more. Turn out noodles onto a platter, sprinkle with peanuts and remaining scallions, and arrange lime quarters, coriander sprigs, and remaining bean sprouts beside them.