Sides and Salads Recipes - Noodle, Tofu and Beansprout Salad Recipe

Ingredients

• 25g/1oz cellophane noodles

• 500g/1/4lb mixed sprouted beans and pulses (aduki, chickpea, mung, red lentil)

• 4 spring onions (scallions), finely shredded

• 115g/4oz firm tofu, diced

• 1 ripe plum tomato, seeded and diced

• 1/2 cucumber, peeled, seeded and diced

• 60ml/4 tbsp chopped fresh coriander (cilantro)

• 45ml/3 tbsp chopped fresh mint

• 60ml/4 tbsp rice vinegar

• 10ml/2 tsp caster sugar

• 10ml/2 tsp sesame oil

• 5ml/1 tsp chili oil

• salt and ground black pepper

Serves 4

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Method:

1. Place the cellophane noodles in a bowl and pour over enough boiling water to cover. Cover and leave to soak for 12-15 minutes.

2. Drain the noodles and then refresh them under cold running water and drain again. Using a pair of scissors, cut the noodles into roughly 7.5cm/3in lengths and transfer to a bowl.

3. Fill a wok one-third full of boiling water and place over high heat. Add the sprouted beans and pulses and blanch the mixture for 1 minute. Drain.

4. Transfer to the noodle bowl and add the spring onions, tofu, tomato. cucumber and herbs.

5. Combine the rice vinegar, sugar, sesame oil and chili oil and toss into the noodle mixture. Transfer to a serving dish and chill for 30 minutes before serving.

Bean thread noodles look like spun glass on this stunning salad, which owes its goodness to fresh bean sprouts, diced tomato and cucumber in a sweet-sour dressing.

Cook's Tip: If you leave the salad to stand for half an hour to an hour, the flavors will improve as they develop and fuse together.