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Xmas Buffet: Thai Rice Noodle Salad

ch4 teletext

1 250 gram pkt stir-fry rice noodles
4 oz green beans
4 oz baby sweetcorn
2 shallots
2 stalks lemon grass
1 red chilli
2 tablespoon oil
3 tablespoon fish sauce
4 tablespoon light soy sauce
2 teaspoon sugar
1 freshly ground black pepper
1 sprigs coriander
2 red peppers

Pour boiling water over rice noodles. Stand for 4 minutes; drain, rinse in cold water. Cut into short lengths, using kitchen scissors. Top and tail green beans. Cook green beans and sweetcorn in boiling water for 3 miutes. Drain and finely chop. De-seed and dice red peppers. Peel and chop shallots. Peel outer covering from lemon grass. Finely chop white bulbous parts, discarding the rest. Chop chilli. Heat oil in frying pan. Fry shallot and lemon grass for 2 minutes. Add in red pepper and chilli. Fry for 2 minutes. Add in fish sauce, soy sauce sugar and pepper. Cook for 2 minutes. Mix noodles with shallot dressing, beans, sweetcorn and coriander. Serve Converted by MC_Buster. Recipe by: Teletext (Ch4) Converted by MM_Buster v2.0l.

Yield: 8

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