Name: Wheat noodle, snake bean and roasted capsicum salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 red capsicums (600g); 250 gram dried wheat noodles; 350 gram snake beans, cut into 4cm lengths; 1 red onion (170g), sliced thinly; 2 tablespoon white sesame seeds, toasted; 1/2 cup coarsely chopped fresh coriander; Sesame-soy dressing; 1/4 cup (60ml) lemon juice; 1/3 cup (80ml) peanut oil; 1 teaspoon sesame oil; 2 tablespoon rice wine vinegar; 2 tablespoon soy sauce; 1 tablespoon brown sugar

Ingredients

3 red capsicums (600g)

250 gram dried wheat noodles

350 gram snake beans, cut into 4cm lengths

1 red onion (170g), sliced thinly

2 tablespoon white sesame seeds, toasted

1/2 cup coarsely chopped fresh coriander

Sesame-soy dressing

1/4 cup (60ml) lemon juice

1/3 cup (80ml) peanut oil

1 teaspoon sesame oil

2 tablespoon rice wine vinegar

2 tablespoon soy sauce

1 tablespoon brown sugar

Method

1.Quarter capsicums; remove and discard seeds and membranes. Grill capsicum, skin-side up, until skin blisters and blackens. Cover capsicum quarters in plastic or paper 5 minutes. Peel away skin; cut each quarter in half lengthways. Cut pieces into thick diagonal slices. (Can be made 1 day ahead to this stage and refrigerated, covered.)

2.Meanwhile, cook noodles in large saucepan of boiling water, uncovered, until just tender; drain.

3.Boil, steam or microwave beans until just tender; drain.

4.Make the sesame-soy dressing. Combine ingredients in screw-top jar; shake well.

5.Gently toss capsicum, noodles, beans, onion, seeds and coriander in large bowl with sesame-soy dressing.

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