Asian noodle salad

The idea for this Asian noodle salad was to be fresh, zingy and vibrant. I have to say, it was quite a different recipe to anything I’ve tried before. Especially when making the dressing, as I am so used to making French vinaigrettes. I kept playing around and adjusting the flavour of the dressing, never being quite satisfied. I eventually came to realise that its when you mix a little into the salad, that it begins to work it’s magic.

If you want this dish to be a little bit more meaty, tiger prawns are a fantastic addition. Or, if you want to bulk it up but keep it vegan/vegetarian, Tofu is also goes great with this salad.

This Asian noodle salad is just fantastic and takes minutes to prepare, which is how a salad should be in my opinion. If you like this recipe and don’t want to miss out on any upcoming posts then feel free to subscribe and/or follow my social media.


Have a lovely week, chou!!!

Asian noodle salad
Serves 4
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Prep Time
15 min
Total Time
20 min
Prep Time
15 min
Total Time
20 min
Salad
  1. 200g of thin rice noodles
  2. 1 Carrot washed
  3. 100g of snow peas topped and tailed
  4. Half a red capsicum/pepper
  5. 1 spring onion
  6. 1 cucumber cored
  7. A few springs of mint chopped
  8. A handful of coriander leaves (don't throw the sprigs away)
  9. Peanuts roasted and roughly crushed
Dressing
  1. 4 tablespoons of fish sauce
  2. Coriander sprigs chopped fine
  3. 40g of palm sugar or brown sugar
  4. 2 tablespoons of rice wine vinegar
  5. 75mls of lime juice
  6. One red chilli chopped fine
  7. 1 stalk of lemon grass bruised and chopped fine
  8. Salt for seasoning
Instructions
  1. Mix all of the ingredients for the dressing together in a bowl until the sugar has dissolved. Season to taste and then set aside to let the flavours infuse.
  2. Put your rice noodles in a bowl and then cover with boiling water. Leave for 2 minutes then drain. Set them aside to cool.
  3. Julienne the carrots, snow peas, capsicum, Spring onions and cucumber. Which just means cut them into thin matchstick like strips.
  4. Mix the carrot, cucumber, snow peas, capsicum, spring onion, mint, coriander leaves in with the rice noodles.
  5. To serve get a portion in a separate bowl, dress with 2 tablespoons the dressing you made, then serve on a plate and top with the crushed peanuts.
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Asian noodle salad 1

Asian noodle salad 2

Asian noodle salad 3

Asian noodle salad 4

Asian noodle salad

Have a lovely week, chou!!!



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