Yield: 6 servings
|125 grams||Mangetout; trimmed (4oz)|
|2 tablespoons||Olive oil|
|1 \N||Red onion; sliced|
|1 \N||Cloves garlic; sliced (1 to 2)|
|1 teaspoon||Ground coriander; (1 to 2)|
|4 \N||Dried red chillies|
|300 grams||Dried vermicelli; (10oz)|
|4 \N||Salad onions; chopped|
|125 grams||Button mushrooms; sliced (4oz)|
|1 tablespoon||Freshly chopped coriander|
|50 grams||Toasted flaked almonds; (2oz)|
|\N \N||Salt and freshly ground black pepper|
|4 tablespoons||Olive oil|
|2 teaspoons||Soy sauce|
|1 teaspoon||Canadian honey|
FOR THE STIR FRY
FOR THE DRESSING
Blanch the mangetout in boiling water and drain.
Heat the oil in a saucepan, add the onion and cook until softened and golden. Add the garlic and ground coriander and then crumble in the chillies. Fry gently over a low heat for 2 minutes.
Cook the vermicelli as per the pack instructions, drain and cool under running cold water. Drain well. Add the cooked spices, onion, spring onions, mushrooms, mangetout, fresh coriander, almonds and seasoning to the noodles.
To make the dressing, mix all the ingredients together. Pour over the noodle salad and mix well.
Converted by MC_Buster.
NOTES : A delicious oriental salad, ideal for an accompaniment for barbecues.
Converted by MM_Buster v2.0l.