8 kaffir lime leaves (from supermarkets and oriental food stores)
4 tbsp blocks rice noodles
4 tbsp sesame oil
2 red capsicum/peppers, deseeded and finely sliced
2 carrots, sliced into batons
large knob ginger, finely chopped
6 tbsp soy free seasoning sauce
2 large handfuls beansprouts
250g block tofu, cut into cubes
1 large bunch coriander, stalks finely chopped, leaves roughly chopped
1 tbsp garlic infused oil
For the dressing
150ml rice wine vinegar
2 sticks lemongrass
1 small piece fresh red chili (about one-third)
2 tbsp golden caster sugar
Serves - 4
To make the dressing, tip all the ingredients and 4 of the torn lime leaves in a small saucepan and bring to a simmer. Boil for 1 min, then remove from the heat to infuse.
Cook the noodles according to pack instructions, then drain and toss with 3 tbsp of the sesame oil.
Leave to cool, tossing occasionally so they don’t stick. Set aside.
Heat the rest of the oil in a wok and stir-fry the peppers, carrots, ginger and garlic infused oil for just 1 min, then set aside.
To serve, tip the noodles into a bowl and drain over the dressing.
Finely shred the remaining lime leaves and toss in with all the other ingredients, setting aside a small handful of coriander leaves.
Taste the noodles, adding a splash more vinegar, soy free seasoning or sesame oil to suit your taste.
Pile the noodles onto a platter or into a large bowl. Scatter over the rest of the coriander and serve.
Recipe adapted from: Good Food