Gradely Scran


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Gradely Scran

Salads

Chinese noodle salad


Time: 1 hour or so

Servings: 4-6 as a starter

This is another Greens recipe. It’s not as fiddly as it looks, and it’s very, very tasty. You’ll reek of garlic afterwards but, hell, it’s worth it. A good one to take along to a salad buffet.

For the marinade:

  • 7 tbsp dark sesame oil (or ½ sesame, ½ olive oil)
  • 3 tbsp balsamic vinegar
  • 7 tbsp soy sauce
  • 2½ tsp salt
  • 2-3 tbsp sugar
  • 3 tbsp fresh coriander, finely chopped
  • 8 spring onions, chopped

For the main bit:

  • 1 packet (250g) Chinese noodles
  • 500g aubergines
  • 1 packet bean sprouts
  • A few mangetouts and carrots
  • 1 clove garlic, finely chopped
  • Grated fresh ginger (1 tbsp?)
  • 3 tbsp sesame seeds, toasted
  1. Pierce the aubergines in several places with a fork and bake in the oven at 200º C for 20–30 minutes, turning halfway through. Leave to cool.
  2. Mix the oil, vinegar, soy sauce, sugar, salt, spring onions and chopped coriander in a bowl.
  3. Cook the noodles briefly in boiling water with the bean sprouts, drain and rinse in cold water.
  4. Add half the marinade to the noodles and bean sprouts and set aside.
  5. Peel the skin off the aubergines, cut them in half lengthways and tear into long strips. Add to the remaining marinade with the garlic and ginger.
  6. Cut the carrot into thin diagonal slices and blanch in boiling water with the mangetout peas for 1 – 2 minutes. Rinse in cold water.
  7. When you’re ready to serve, toss the aubergine with the noodles and half the sesame seeds. Serve with the vegetables and remaining sesame seeds sprinkled on top