Thai sticky chicken & ribs
Marinate this Thai street food favourite the night before for maximum flavour
Double Thai noodle salad with smoked aubergine, mango & avocado
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
For the salad
- 2 medium aubergines
- 4 wheat or egg noodlenests
- 2 tbsp reduced salt soy sauce
- 2 tbsp sunflower oil or rapeseed oilplus extra for frying
- 25g sesame seed
- 25g unsweetened desiccated coconut
- 50g thin rice noodle(uncooked)
- 1 large mangopeeled, cheeks cut into thin strips
- 1 red pepperdeseeded and cut into thin strips
- ½ cucumberhalved and seeds scooped out then cut into thin half moon slices
- 4 spring onionssliced diagonally
- 2 avocadosstoned, peeled ad sliced and dressed with the juice of 1 lime
- small pack mintleaves picked and torn
- small pack corianderleaves picked and torn
For the dressing
- 6 tbsp fresh lime juice(about 3 limes)
- 6 tbsp reduced salt soy sauce
- 4 tbsp agave syrup
- 1 large garlic clovecrushed
- 1-2 small red chilliesfinely sliced
- 2 stalks lemongrassfinely chopped
- 4 lime leavesstem removed and finely chopped
Nutrition: per serving (6)
- kcal505
- fat25g
- saturates6g
- carbs59g
- sugars26g
- fibre11g
- protein12g
- salt2.8g
Method
step 1
Heat oven to 220C/200C fan/gas 7. Prick the aubergines all over with a fork and roast on a baking tray until completely soft, about 30-40 mins. Remove from the oven and leave to cool. Once cool, peel off as much skin as possible (don’t worry if a few small charred bits remain). Cut the flesh in half or thirds, then pull into roughly 5cm-long strands. Cover and set aside.
step 2
Cook the wheat or egg noodles following pack instructions, then drain well and place in a bowl. Toss with the soy sauce and oil, cover and set aside. To make the dressing, combine all the ingredients, mix well and set aside until needed.
step 3
Heat a frying pan over a medium heat and dry-fry the sesame seeds until popping. Remove and set aside to cool. Repeat with the coconut, then set aside.
step 4
To cook the rice noodles, heat a 3cm depth of sunflower oil in a wok until hot – drop in a noodle to test, it should sizzle and float to the top. Cook in small batches, using tongs to turn them once, then remove and drain on kitchen paper.
step 5
Assemble the salad. Arrange the wheat noodles on a large platter, then sprinkle over the sesame seeds and coconut. Arrange the aubergine, mango, red pepper, cucumber, spring onions and avocado over the noodles. Top with the rice noodles and scatter over the herbs. Put the dressing in a bowl and serve on the side.
