16 December 2012,23:11 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Stir in the sesame oil into the noodles and sprout mixture and keep warm.
  • Boil the lightly salted water in a pan and add the baby sweetcorn, carrots and mangetout and cook for about 5 minutes or until just tender but still crisp.
  • Drain and cut the mangetout in half. Slice the baby sweetcorn into 2-3 pieces and arrange on a warmed serving dish with the noodles.
  • Add the cucumber strips and spring onions. Spoon over a little of the dressing and serve immediately with the remaining dressing.


  • 225 grams Chinese fine egg noodles, cooked as per packet instruction, drained, rinsed in cold water and drained
  • 2 tablespoon double cream
  • 100 grams bean sprouts, cooked as per packet instruction, drained, rinsed in cold water and drained  
  • 250 grams baby sweetcorn
  • 150 grams mangetout
  • 2 tablespoon sesame oil
  • 2 carrots, peeled and cut into matchsticks
  • 1 cucumber, cut into thin strips
  • 3-4 spring onions, trimmed and finely shredded

Blend to smooth paste - Ginger - butter Mixture (Dressing)

  • 50 ml sesame oil
  • 50 ml light soy sauce
  • 1 tablespoon freshly grated root ginger
  • 1 cup smooth peanut butter
  • 2 tablespoon red wine vinegar

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