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Stir-fry noodle salad
- 8 kaffir lime leaves (from supermarkets and oriental food stores)
- 4 tbsp blocks egg noodles
- 4 tbsp sesame oil
- 2 red peppers , deseeded and finely sliced
- 2 carrots , sliced into batons
- large knob ginger , finely chopped
- bunch spring onion , finely sliced
- 6 tbsp soy sauce
- 2 large handfuls beansprouts
- 250g block tofu , cut into cubes
- 1 large bunch coriander , stalks finely chopped, leaves roughly chopped
- 2 garlic cloves , finely chopped
- 150ml rice wine vinegar
- 2 sticks lemongrass
- 1 small piece fresh red chilli (about one-third)
- 2 tbsp golden caster sugar
Directions:View on BBC Good Food
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