Black Garlic, Crunchy Vegetable And Sesame Noodle Salad

INGREDIENTS

  • 3 peeled black garlic cloves – finely sliced into little slivers
  • 100g egg noodles
  • 1 medium carrot – cut into small batons
  • Half a cucumber – cut into small batons
  • 2 spring onions – finely sliced on the diagonal
  • 50g baby corn – cut lengthways and in half again
  • 50g snow peas
  • 2 tablespoons of fresh coriander – chopped
  • 1 tablespoon of toasted sesame seeds
  • * 1 tablespoon of mild oil
  • * 2 tablespoons of toasted sesame oil
  • * 4 teaspoons of dark soy sauce
  • * 2 teaspoons of freshly grated ginger
  • * Salt and freshly ground black pepper
  • * A few slivers of mild fresh red chilli (optional)
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Cooking

method

Step 1:  Cook the egg noodles and rinse under cold water. Drain thoroughly.

Step 2:  Plunge the mange tout and the baby corn into a pan of boiling water. Boil for 1 –2 minutes. Drain and rinse under cold water. Put all the salad ingredients (with the exception of the sesame seeds) into a large salad bowl.

Step 3:  Distribute the little slivers of black garlic evenly through the salad.
Whisk together all the dressing ingredients (marked with asterisk *). Pour the dressing on to the salad and toss gently to ensure that the dressing is coating all the vegetables. Season to taste.

Step 4: Sprinkle with the toasted sesame seeds just before serving.

 

Recipes courtesy of Bredbo Black Garlic

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