Project Description


    Salad dressing:

  • 4 tsp of dark soy sauce
  • 1 Tablespoon oil
  • 2 T’s sesame oil
  • Salt and black pepper
  • 2 tsp of fresh ginger (grated)
  • Salad itself:

  • 3 black garlic cloves (sliced)
  • 100g egg noodles
  • 1/2 cucumber (batons)
  • 1 medium carrot (batons)
  • 50g baby corn (cut x2)
  • 2 spring onions (sliced)
  • 50g pea (mange tout)
  • 2 T’s fresh coriander (chopped)
  • 1 T toasted sesame seeds


  1. Cook the egg noodles – drain all the water after cold water rinse
  2. Add pea and baby corn into a boiling water pan.
  3. Boil for  minutes -then remove water and rinse under cold water
  4. Retrieve a large salad bowl and mix all the salad ingredients (without the sesame seeds)
  5. Add black garlic to the salad mix
  6. Whisk together all the dressing ingredients.
  7. Add the salad dressing to the salad mix. Toss salad until all the vegetables is coated in dressing
  8. Season to liking
  9. Sprinkle toasted sesame seeds over salad before serving