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Radish and Sesame Soy Noodle Salad

Recipe by Ching He-Huang from Chinese Food Made Easy

This is another simple and satisfying vegetarian Liang-mein, or cold noodle salad. This dish tastes even better if all the vegetables and noodles are kept chilled before serving. This is the perfect dish to make ahead, especially for a large party.

Serves 2

Ingredients

200g/7oz cooked whole wheat noodles or cooked brown rice, drizzled with groundnut oil
200g/7oz red radish, washed and quartered
½ cucumber, halved lengthways, deseeded and diced
1 small handful of black sesame seeds or toasted sesame or health seeds
fresh coriander sprigs to garnish

For the sesame soy dressing

3 tablespoons lite or light soy sauce
3 tablespoons toasted sesame oil
3 tablespoons chinkiang black rice vinegar or balsamic vinegar

Method

Prepare the noodles, radishes and cucumber and place in the fridge to chill for at least 1 hour.
Combine all the ingredients for the dressing in a bowl.
To serve, place the noodles in a large dish, layer with some radish and cucumber and scatter over the black sesame seeds. Spoon the dressing over the dish, garnish with coriander sprigs and serve immediately at the table to share, or you could dish up individual portions, too.

Notes & Tips

CHING'S TIPS

To help vegetables cook in the wok, add a splash or two of water to help create some “steam” whilst stir frying.

Use msg free products where possible.

Groundnut oil can be substituted with vegetable oil, sunflower oil or corn oil.

A large number of dishes can be adapted to suit vegetarians. Look out for where you can substitute the meat for tofu or vegetables and use vegetarian sauces.

Use low sodium soy sauce where possible