Storecupboard sesame salad
https://www.coop.co.uk/recipes/storecupboard-sesame-salad
A great way to use up storecupboard ingredients, you can make this with any veg you happen to have
-
Feeds
2
-
Ready in
15 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 42g
Share this recipe
Grocery delivery and collection
Shop online and get delivery in as little as 2 hours.
Available in selected areas around the UK.
Please switch to another browser to Order online
Ingredients
- 50g vermicelli noodles
- 1 large carrot, cut into fine matchsticks
- 1 broccoli stalk, cut into fine matchsticks
- 1 red and 1 white onion, thinly sliced
- 4 Co-op spring onions, sliced
- ½ red pepper, thinly sliced
- 50g Co-op trimmed mangetout, sliced
- 300g can beansprouts, drained
- Handful each mint and coriander, shredded
- 4 tbsp chopped Co-op roasted and salted peanuts
- Leftover cold meat or prawns, cut into small pieces (optional)
- 2 Co-op British free range eggs, beaten
- 2 tsp Co-op olive oil
For the dressing:
- 1 tsp Co-op sesame oil
- 2 tsp sesame seeds
- 2 tsp light soy sauce
- 1 tsp Co-op clear honey
- 1 tsp Co-op cider vinegar
- 1 red chilli, finely sliced
Method
- First make the dressing: put the dressing ingredients in a jar, along with 1 tbsp hot water, and give it a good shake
- Refresh the noodles by pouring boiling water over them for a minute, then drain and allow to cool slightly
- Put the veg in a large salad bowl with the beansprouts, herbs, peanuts and leftover meat or prawns, if using, then toss everything together
- Add the noodles and dressing to the salad and give it another really good mix
- Mix the egg with 1 tsp water
- Heat the oil in a large frying pan over a medium heat, then add the egg and allow to spread out into a thin pancake shape
- Once cooked, 2-3 mins, slide onto a chopping board
- When cool enough to handle, roll up tightly, then slice thinly and scatter over the salad to serve
