Name: Sesame noodle salad
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 10 dried shiitake mushrooms (20g); 500 gram fresh thick egg noodles; 6 baby eggplants (360g); 1/3 cup (80ml) vegetable oil; 150 gram snow peas, halved; 270 gram chinese broccoli; 2 cup (100g) watercress sprigs; 80 gram snow pea tendrils; 70 gram oyster mushrooms; 1/2 red capsicum (100g), sliced thinly; 2 green onions, sliced thinly; 1/2 yellow capsicum (100g), sliced thinly; 1/4 cup (35g) white sesame seeds, toasted; 1/4 cup firmly packed fresh coriander leaves; Dressing; 1/4 cup (60ml) sweet chilli sauce; 1/3 cup (80ml) soy sauce; 1/4 cup (60ml) balsamic vinegar; 1 1/2 tablespoon sugar; 1 1/2 tablespoon sesame oil; 1/3 cup (80ml) vegetable oil

Ingredients

10 dried shiitake mushrooms (20g)

500 gram fresh thick egg noodles

6 baby eggplants (360g)

1/3 cup (80ml) vegetable oil

150 gram snow peas, halved

270 gram chinese broccoli

2 cup (100g) watercress sprigs

80 gram snow pea tendrils

70 gram oyster mushrooms

1/2 red capsicum (100g), sliced thinly

2 green onions, sliced thinly

1/2 yellow capsicum (100g), sliced thinly

1/4 cup (35g) white sesame seeds, toasted

1/4 cup firmly packed fresh coriander leaves

Dressing

1/4 cup (60ml) sweet chilli sauce

1/3 cup (80ml) soy sauce

1/4 cup (60ml) balsamic vinegar

1 1/2 tablespoon sugar

1 1/2 tablespoon sesame oil

1/3 cup (80ml) vegetable oil

Method

1.Place dried mushrooms in medium heatproof bowl; cover with boiling water. Stand 20 minutes; drain. Discard stems; slice mushrooms.

2.Add noodles to large saucepan of boiling water. Boil, uncovered, until just tender; drain. Rinse under cold water; drain.

3.Cut eggplants lengthways into 5mm slices. Deep-fry in hot oil until browned lightly; drain on absorbent paper.

4.Boil, steam or microwave snow peas and broccoli separately until just tender; drain. Rinse under cold water; drain.

5.Make dressing. Combine ingredients in screw-top jar; shake well.

6.Toss watercress in a little of the dressing; place on large plate.

7.Combine dried mushrooms, noodles, eggplant, snow peas, broccoli, tendrils, oyster mushrooms, capsicums, onion, seeds and coriander in large bowl. Pour over remaining dressing; mix well. Top watercress with noodle salad.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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