Roasted Asparagus and Tomato Thai Salad
|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|
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.