THAI NOODLE SALAD
250g egg thread noodles
200g fresh spinach
5 ml soya sauce, plus a dash
a couple of dashes of Tabasco sauce
½ cucumber, cut into thin batons
2 small carrots, peeled, cut in half and sliced on the diagonal
5 ml rice vinegar
1 red pepper, seeded and finely sliced into thin strips
15 ml sunflower oil
100 g mangetout
4 spring onions, sliced diagonally
15 ml toasted sesame seeds
a small bunch of coriander
1 cm piece fresh chilli, finely diced
125ml teriyaki sauce
100g light yellow bean sauce
juice of 1 lime
1 stalk lemongrass, very finely chopped
1 clove garlic, very finely chopped
5 cm piece fresh ginger, grated
Cook the noodles in plenty of boiling water, either salted, or as I do with a dash of soya sauce instead. Most fine noodles are cooked in 4 minutes so watch carefully. Refresh well under cold water and drain properly.
Meanwhile, wash the spinach and wilt in a pan over a low heat. Allow to cool. Season with a dash each of soya sauce and Tabasco.
Toss the cucumber, carrots and red pepper in the rice vinegar-a little goes a long way. Mix the dressing ingredients together.
Mix the refreshed noodles, most of the macerated carrots, cucumber and the red pepper with the dressing.
Then heat the oil in a large non-stick frying pan or wok and add the mangetout and spring onions. Add the remaining soya sauce and Tabasco, stir-fry for a minute or two.
To serve, twist the noodles with a large fork and place each mound into four individual soup plates. Be liberal in your garnishing using the remaining vegetables, including the mangetout, spring onions and wilted spinach.
Finally sprinkle each plate with toasted sesame seeds and garnish with coriander and a smattering of diced chilli and any remaining dressing. Serve.