Somen Noodles with 3-Colour Vegetable Salad
Ingredients
270g Hakubaku Somen Noodles
1 carrot (peeled and finely shredded)
1 small red capsicum (finely shredded)
100g snow peas (finely shredded)
1/2 bunch chives (cut into 5cm lengths)
1/2 cup coriander leaves
Dressing
60ml fresh lime juice
1 tblsp brown sugar
2 tblsp fish sauce
2 tblsp olive oil
Method
In a large bowl whisk dressing ingredients together. Cook Somen noodles as per packet instructions. Add noodles, carrot, capsicum, snow peas and chives to dressing, tossing to coat well. Divide salad between plates. Scatter over coriander leaves and serve.
SERVES 3-4
Somen Noodles in Soy Broth with Pork
Ingredients
270g Hakubaku Somen Noodles
1 tblsp vegetable oil
2 cloves garlic (finely sliced)
4 spring onions (sliced on diagonal)
3 long red chillies (seeded and finely sliced)
450g pork mince
1/2 tsp white pepper
500ml chicken stock
125ml soy sauce
1 cup bean shoots
Method
Heat oil in a wok or frypan over a medium-high heat. Add garlic and fry until golden. Remove garlic and discard. Add spring onion and chillies to hot oil, stir-frying for 1 min. Add pork and stir-fry until cooked through. Add pepper, stock and soy and bring to a boil to heat through. Meanwhile, cook Somen Noodles as per packet instructions. Divide noodles between serving bowls and spoon over pork mixture and liquid. Scatter beanshoots on top and serve immediately.
SERVES 3-4