Nutty noodle salad

Yield: 6 servings

Measure Ingredient
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



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.

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