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!!!
- 200g of thin rice noodles
- 1 Carrot washed
- 100g of snow peas topped and tailed
- Half a red capsicum/pepper
- 1 spring onion
- 1 cucumber cored
- A few springs of mint chopped
- A handful of coriander leaves (don't throw the sprigs away)
- Peanuts roasted and roughly crushed
- 4 tablespoons of fish sauce
- Coriander sprigs chopped fine
- 40g of palm sugar or brown sugar
- 2 tablespoons of rice wine vinegar
- 75mls of lime juice
- One red chilli chopped fine
- 1 stalk of lemon grass bruised and chopped fine
- Salt for seasoning
- 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.
- Put your rice noodles in a bowl and then cover with boiling water. Leave for 2 minutes then drain. Set them aside to cool.
- Julienne the carrots, snow peas, capsicum, Spring onions and cucumber. Which just means cut them into thin matchstick like strips.
- Mix the carrot, cucumber, snow peas, capsicum, spring onion, mint, coriander leaves in with the rice noodles.
- 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.