Quick & Easy

Sesame noodle salad

This Asian-style sesame noodle salad is sticky, sweet and utterly delicious.
sesame noodle salad




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.

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