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Fried noodle and egg salad

By Siba Mtongana

Serves 4 to 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 5 minutes

Ingredients

100 g edamame beans, steamed
2 large carrots, sliced into ribbons
1 large cucumber, sliced into ribbons
2 pimento red peppers, sliced
2 spring onions, sliced
50 g bean sprouts
1 avocado, sliced
4 free-range eggs
Vegetable oil, for deep-frying
200 g egg noodles, cooked and drained

For the dressing, mix:

5 t soya sauce
3 t sesame oil
5 t rice wine vinegar
1 spring onion, very finely chopped
1½ fresh ginger, grated
2 T coriander, finely chopped
1 garlic clove, crushed
⅓ cup coconut cream
Tabasco sauce, 7 drops or ½ red chilli, seeded and chopped)
Sugar, to taste

Method

Mix the edamame beans, carrots, cucumber, peppers, spring onions, bean sprouts and avocado and place on a platter. Heat a little oil in a pan, fry the eggs and set aside.

Heat the oil for deep- frying and fry the noodles until golden. Remove using a slotted spoon and drain on kitchen paper.

Top the salad with the fried eggs and crispy noodles. Drizzle with the dressing just before serving.

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Ingredients

Method