Grilled Cob Salad with Soya Noodles
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Prep Time: 25 mins
Serves: 4
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 Print friendly version
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Ingredients
2 Cobs of Corn, grilled and cut off the cob
1/2 English Cucumber, diced, with skin left on
1 large Red Pepper, diced
1 medium Red Onion, diced
1 tbsp Unsalted Butter
2 tbsp Chopped Fresh Dill
1 tbsp Fresh Lime Juice
3 tbsp Orange or Citrus Oil
Salt & Pepper to taste
Ingredients for the Soya Noodles:
2 tbsp Toasted Sesame Seeds
1 pkg Fresh Chow Mein Noodles
3 tbsp Unsalted Butter
3 Scallions, chopped
1/4 cup Soya Sauce
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Outdoor Preparation
Grill the corn and allow to cool. Meanwhile, chop the remaining vegetables. In a large pan over medium heat, melt the butter. Toss all the ingredients together and mix until heated through. Adjust seasonings to taste.
To prepare the noodles:
In a dry frying pan over medium heat, sauté the sesame seeds until lightly browned. Remove and set aside.
In a large pot of boiling water, quickly dip the fresh noodles ( which have been pre-cooked and packaged) and stir for 30 seconds. Drain immediately.
In the frying pan, melt the butter. Add scallions and soya sauce. Add the noodles and sauté until blended and warm throughout. Serve as a base for layers of fried crispy wontons tiered with scallops (taken off the skewers).
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