Noodle Salad

I got this recipe from my sister Caitriona, she makes it when she’s having family BBQ’s.  Her BBQ’s are always a feast of the most gorgeous, mouth-watering, delicious food you could imagine – there’s always so much to choose from that we have to load our plates up with a little bit of everything, and still leave room to come back for seconds!

Sorry, but I don’t have an image of what the finished dish looks like, because when I made it yesterday to have with our BBQ, the bowl was almost licked clean before I even thought of taking a picture!!  So just use your imagination until I make it again!!

• 1 onion, finely chopped
• 2 cloves garlic, finely chopped / minced
• 2″ piece of fresh root ginger, grated
• 1 – 2 red chillies, sliced finely (optional)
• Little olive oil
• 1 packet of fine egg noodles (enough for 4 portions)
• Red pepper, finely diced
• 2 carrots, coarsely grated
• bunch spring onions / scallions, chopped finely
• handful of roasted cashed nuts, chopped finely
• Sesame oil
• Sea salt & Black Pepper, to taste

1.  Gently saute the onions, garlic, ginger & chilli in some olive oil on a pan.  Cook for about 10 mins, until nice and soft.

2.  Meanwhile place the noodles in a saucepan of boiling water, leave to stand for 5 mins, drain & keep warm.

3.  Add the grated carrots & red pepper to the other ingredients.  Cook for 2 – 3 mins.

4.  Toss the contents of the pan in with the drained noodles, add the scallions and mix to combine.

5.  Add 2 – 3  tablespoons of sesame oil and mix well, the oil will help to prevent the noodles from sticking together.  Keep tossing until everything is combined and the noodles appear to be in single strands & not sticking to each other. Season with sea salt & crushed black pepper.

6.  Place the noodle salad in a serving dish and sprinkle the top with the chopped cashew nuts.