for 4 person

Noodles

150 g	Asian egg noodles
	salted water, boiling

Dressing

1	garlic clove, finely grated
1 tbsp	ginger, finely grated
1	lime, grated zest and the juice
2 tbsp	oyster sauce
3 tbsp	soy sauce
2 tbsp	water
1 ½ tbsp	rice syrup

Salad

500 g	charentais melons, cut into cubes
500 g	watermelons, cut into cubes
250 g	cherry tomatoes, cut in half
½ bunch	basil, leaves torn off
40 g	wasabi nuts

How it's done

Noodles

Cook the noodles in salted water for approx. 10 mins. until al dente, drain, rinse with cold water.

Dressing

In a bowl, combine the garlic with all the other ingredients up to and including the rice syrup.

Salad

Add the melon, tomatoes and noodles to the dressing, mix, plate up, garnish with basil, sprinkle with wasabi nuts.

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