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Roasted Asparagus And Tomato Thai Salad

Ingredients
  Medium egg noodles 9 Ounce (250 Grams)
  Asparagus 14 Ounce, cut into 3 centimeter (400 Gram)
  Cherry tomatoes 18 Ounce (1 Pound 2 Ounce Or 500 Grams)
  Shiitake mushrooms 9 Ounce, thickly sliced (250 Grams)
  Root ginger piece 1 , finely chopped (5 Centimeter)
  Kaffir lime leaves 4 , shredded
  Groundnut oil 3 1⁄2 Fluid Ounce (100 Milliliter)
  Basil 1 Bunch (100 gm)
For the dressing
  Lemon grass 1 , tough outer leaves removed and finely shredded
  Garlic 1 Clove (5 gm), chopped
  Rice vinegar 1 Tablespoon
  Light muscovado sugar 1 Teaspoon
  Light soy sauce 3 Tablespoon
  Chili sauce 1 Tablespoon
  Chopped coriander 3 Tablespoon
Directions

1. Heat oven to 230C/fan 210C/gas 8. Cook the noodles according to pack instructions, drain, then refresh in cold running water.
2. Place the vegetables in a large roasting tin. Add the ginger and lime leaves, drizzle over 4 tbsp of the oil, season, stir well, then roast for 20 mins until tender.
3. Meanwhile, pound the lemon grass and garlic to a paste using a large pestle and mortar, then spoon the mix into a large bowl. Whisk in the remaining oil and all of the dressing ingredients.
4. Add the cold, drained noodles and the basil leaves to the dressing, then toss well. Divide between 4 serving bowls, top with the roasted vegetables and any roasting juices, then gently mix together.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Side Dish
Method: 
Roasted
Dish: 
Salad
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Tomato
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
4

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