COLD NOODLE SALAD

Ingredients

• vegetable oil

• 4 cloves whole garlic, peeled

• 2 Tbsp soy sauce

• 2 Tbsp chillies, chopped

• 1 Tbsp ginger

• 1 1/2 Tbsp lime juice

• 150 g beansprouts

• 100 g baby spinach, lightly sauteed

• 100 g baby mushrooms, lightly sauteed

• 4 baby onions

• 550 g noodles, already prepared

• 1/2 cup peanuts, toasted and chopped

• 50g punnet fresh coriander, leaves picked from stalks

• 1 block tofu, cut into small squares

• vegetable oil, for deep-frying

• 2 egg

Cooking Instructions

1. Whisk together all the dressing ingredients in a bowl or jug.

2. Put vegetables and the noodles into a bowl.

3. Pour the dressing over them and mix thoroughly to coat everything well.

4. Place tofu squares in egg mixture and then fry in oil until golden brown and crispy. Allow oil to drain off completely.

5. Add tofu to salad and gently toss.

6. Sprinkle with the peanuts and chopped coriander and serve.

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