Sesame noodles with vegetables
This particular recipe has a lovely lightness and delicacy of taste and its sesame-seed flavouring makes it perfect for those of us who aren't addicted to chillies. Because these noodles are just as delicious to eat cold as they are hot, prepare enough to put in a container for lunch the next day. The recipe is based on one in Martin Yan Quick and Easy (Chronicle Books).
- In a small frying pan, toast the sesame seeds over a medium heat, shaking the pan frequently, until lightly coloured.
- Immediately tip out onto a plate to cool. Set aside for garnish. Bring a large pot of water to the boil.
- Add the noodles and cook according to the package directions - about 3 minutes. Drain, rinse with cold water and drain again.
- Place the noodles in a large bowl, then add the sesame oil and stir to coat.
- To make the sauce, combine all the ingredients in a small bowl and mix well.
- Place a large stirfry pan over a high heat until hot. Add the vegetable oil, swirling to coat the sides.
- Add the onion (thinly sliced) and stir until it begins to wilt and is fragrant - about 1 minute.
- Add the shredded cabbage, bean sprouts and coarsley grated carrot and stirfry until the cabbage is tender-crisp - about 2½ minutes.
- Add the sauce and noodles and toss until the ingredients are evenly distributed.
- Transfer to a serving dish and garnish with the sesame seeds and coriander.