Prosperity toss salad
Ingredients
- 120g beancurd skin sticks
- 2 tbsp plum sauce
- 1 tbsp oyster sauce
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 3 tbsp mirin
- 1 tbsp sesame seeds
- 150g dried wheat noodles
- 100g cashews
- 1 tsp sesame oil
- 2 clementines, peeled and sliced
- 2 red chicory, thinly sliced
- ¼ English cucumber, julienned
- 1 carrot, julienned
- 30g coriander, roughly chopped
- 30g mint, chopped
- 30g pickled ginger, thinly sliced
- 4 tbsp crispy fried onions
Steps
- Put the beancurd skin sticks in a heatproof bowl and pour over boiling water, poke the beancurd so it’s submerged, then leave to soak for 30 minutes.
- Meanwhile mix ingredients from plum sauce to sesame seeds in a small bowl and set aside.
- Slice one beancurd stick to make sure it’s cooked all the way through and not crunchy in the middle, then drain well.
- Meanwhile, cook the noodles according to packet instructions, then drain and rinse them under cold water. Toss with sesame oil.
- Put the cashews in a cold pan, then set it over a medium heat and toast for about five minutes, stirring often, until nicely browned all over. Tip into a bowl.
- Warm the two tablespoons of oil in the same pan and, when it’s hot, add the drained beancurd skins, half a teaspoon salt and two teaspoons of sesame oil.
- Cook for five minutes, until the beancurd starts to crisp up, then take off the heat.
- To assemble, put the noodles in a bowl, arrange the vegetables, herbs, beancurd, clementine and pickled ginger around the outside.
- Scatter over the cashews and crispy onions. Pour over the dressing.