Recipe | Vege
Exotic Noodle Salad (Joan Prentice)

Joan served this up to us on a beautiful summers day in New Zealand. Fresh and zingy, and very satisfying. It has become a favourite of ours during the brief British summers.

8 pieces of Dried Mushrooms

  • Pour boiling water over the mushrooms
  • Leave to soak until soft, approximately 20 min.
  • Chop finely

2 cloves garlic, finely chopped
1 tablespoon lemon grass, finely chopped
1 knob of fresh ginger, finely chopped
1 lemon, both juice and finely grated rind
1 tablespoon sesame oil
4 tablespoons light soy sauce
4 tablespoons oyster sauce
2 tablespoons sweet chilli sauce
2 tablespoons fish sauce
1/4 cup of stock or water

  • Add to pot
  • Boil for 2 min until sauce is reduced and thickened slightly.

Precooked noodles, e.g. Udon (sufficient for 2-3 people)

  • Place in a heat proof bowl
  • Pour boiling water over
  • Stir to loosen strands
  • Leave for 1 min
  • Drain
  • Transfer to a serving platter
  • Pour sauce (from above) over

8 snow peas (or sugar snap peas or beans or peas)
1/4 cup roasted cashews
2 spring onions, sliced on angle
4 tablespoons fresh coriander, chopped
1 red capsicum, chopped (optional)
4 cherry tomatoes, (optional)

  • Use these to decorate the noodles
  • Serve