Wheat Noodle Salad

Boy! What a week. As soon as I have started blogging, I have become so busy! Work is busy and home is busy! But I still have managed to cook and more importantly take photos. However it is not until Sunday night that I have managed to find some time to write up all that I have cooked.

If there is one vegetable that me and my husband would regard as our favourite (do people have favourite vegetables?) then it would have to be RED CAPSICUM. I don't know if it is the bright red colour or the sweet yet subtly hot flavour but we love it. It is also a very versatile vegetable. I can make Indian dishes and Western.

The best way to have red capsicum is roasted. And there are heaps of dishes you can make with roasted peppers. I am sure if Indira's JFI has peppers I will have no problems contributing (only prob would be picking which dish is best). Our latest favourite dish at the moment is Wheat Noodle Salad.

There is a Vegan collegue of mine, Albie, that gave me the recipe (he sourced it from somewhere). Him being the vegan and I the vegetarian we usually stick together at work lunches and order the same thing. The first time I had this dish was at his place in an all vegan barbeque. Usually when I go to a BBQ, I usually stick to salad due to fears of cross contamination but both me and Krishna were in heaven when we didn't have to ask 'Is this dish vegetarian?'

I hope that you all enjoy it as much as we have.

Wheat Noodle Salad

Ingredients
3 Red Capsicums
250g Dried Wheat Noodles
350g Snake Beans (any green bean will do. I usually use string beans if I have them or frozen string beans.) - steamed and chopped into bite sized pieces
1 small red onion - sliced
2 tbsp Toasted Seasame Seeds
1/2 cup parsley or coriander - coarsely chopped

Dressing Ingredients
1/4 cup lemon juice
1/3 peanut oil (I usually use a few table spoons rather than this. I guess use as much as it suits you)
1 tsp seasame oil
2 tbsp rice wine vinegar (you can find this in chinese grocery stores)
2 tbsp soy sauce
1 tbsp brown sugar

Method

1. Roast the capsicums. To do this I just cut deseed the capsicums, quarter them and spray a bit of oil on them and put them in the grill.
2. Grill until they are black.
3. Take them out of the grill while they are still hot and put in a plastic bag or in a bowl and cling wrap it. This is to sweat them a bit.
4. Once they are cool (or well sweated) peel the skin off and cut into strips.
5. Add all ingredients for the dressing in a jar and shake well.
6. Meanwhile cook the noodles according the packet.
7. Gently toss all ingredients with the dressing.

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