| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Canadian |
Sainsbury’s, Sainsbury11 |
6 |
servings |
INGREDIENTS
| 125 |
g |
Mangetout; trimmed (4oz) |
| 2 |
tb |
Olive oil |
| 1 |
|
Red onion; sliced |
| 1 |
|
Cloves garlic; sliced (1 to 2) |
| 1 |
ts |
Ground coriander; (1 to 2) |
| 4 |
|
Dried red chillies |
| 300 |
g |
Dried vermicelli; (10oz) |
| 4 |
|
Salad onions; chopped |
| 125 |
g |
Button mushrooms; sliced (4oz) |
| 1 |
tb |
Freshly chopped coriander |
| 50 |
g |
Toasted flaked almonds; (2oz) |
|
|
Salt and freshly ground black pepper |
| 4 |
tb |
Olive oil |
| 2 |
ts |
Soy sauce |
| 1 |
ts |
Canadian honey |
INSTRUCTIONS
FOR THE STIR FRY
FOR THE DRESSING
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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