Vegetarian Chinese Noodle Salad
This is a great summertime - or anytime - vegetarian dish. Feel free to add other vegetable in addition to the capsicum, or some fried paneer or tofu to make it a meal.
Serves: 4
Ingredients:
250g vermicelli pasta or egg noodles
2 tablespoons sesame oil
1 dash soy sauce
1/2 teaspoon dried crushed chilli flakes
1 capsicum, julienned
1 bunch fresh coriander, finely chopped
Preparation method:
Prep: 5 mins | Cook: 5 mins | Extra time: 45 mins, marinating
1. Cook pasta or noodles according to packet instructions; drain and rinse under cold water to cool.
2. Whisk the sesame oil, soy sauce, and crushed chilli flakes together in a large bowl, and toss with the cooled pasta, capsicum and coriander until well mixed. Cover. Serve. Or you may refrigerate for one hour and serve chilled.
This is a great summertime - or anytime - vegetarian dish. Feel free to add other vegetable in addition to the capsicum, or some fried paneer or tofu to make it a meal.
Serves: 4
Ingredients:
250g vermicelli pasta or egg noodles
2 tablespoons sesame oil
1 dash soy sauce
1/2 teaspoon dried crushed chilli flakes
1 capsicum, julienned
1 bunch fresh coriander, finely chopped
Preparation method:
Prep: 5 mins | Cook: 5 mins | Extra time: 45 mins, marinating
1. Cook pasta or noodles according to packet instructions; drain and rinse under cold water to cool.
2. Whisk the sesame oil, soy sauce, and crushed chilli flakes together in a large bowl, and toss with the cooled pasta, capsicum and coriander until well mixed. Cover. Serve. Or you may refrigerate for one hour and serve chilled.
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