Stir-fried noodle & vegetable salad

Stir-fried noodle salad
This can be eaten hot, warm or cold, so it’s very flexible. And deevine at the same time! And easy too. Man, this just keeps on getting better. Does take a bit of time to julienne the vegetables though…what was that about clouds and silver linings? No, that’s the other way round, duh.

Kaffir lime leaves are not always easy to find, but they are a taste explosion. They are lemony in flavour and definitely add flavour to the salad. However, if you don’t have them, don’t panic! The salad will be delicious without too.

Serves 4
2 tbsp oil, preferably sesame oil
4 carrots, julienned (cut into thin strips)
1 onion, julienned (cut into thin strips)
1 small cabbage (or ¼ of a regular one), julienned (cut into thin strips)
1 red pepper, julienned (cut into thin strips)
Thumb size piece ginger, minced
4 cloves of garlic, crushed
4 pkts instant noodles (ramen – 2minute noodles), cook as per instructions on packet
2 tbsp oil, preferably sesame oil
4 tbsp rice wine vinegar (or other if you don’t have any)
2 tbsp soya sauce
1 tbsp lemongrass powder or 1 stick lemongrass crushed
4 tbsp sweet chilii sauce, or more or less to taste
1 tbsp fish sauce, optional
2-4 kaffir lime leaves, finely chopped

1. Heat the oil and stir-fry the vegetables for 2-3 minutes. You want them al dente and not to soft. Mix the noodles in with the vegetables.
2. Mix the dressing ingredients together and pour over the salad. Toss to mix.
3. And that’s it! Easy and deelicious.

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