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Ingredients
For the Asian Noodle Salad
- 150g/6oz medium egg noodles
- 1 large carrot, julienned thinly
- 5 radishes, sliced thinly
- 1/3 of cabbage head/3 cups red cabbage
- 10g/1/4 cup cilantro
- 2-3 green onions, sliced
- 1 tbsp sesame seeds
For the Peanut Dressing
- 2 tbsp chunky peanut butter
- 1 tbsp honey
- 2 tbsp sesame oil
- 2 tbsp rice vinegar or any other plain vinegar
- 4 tbsp soy sauce I use Kikkoman
- 1 tsp grated fresh ginger
- 1 clove garlic, pressed
- 2 tsp Sriracha sauce or 1 tsp dried chilli flakes
Instructions
- Cook the egg noodles according to package instructions. (Asian noodles cook faster than Italian pasta, so take care not to overcook.)
- Meanwhile in a small bowl combine the chunky peanut butter, honey, rice vinegar, sesame oil, soy sauce, Sriracha sauce, grated fresh ginger and pressed garlic. Drain the noodles and put them in a large salad bowl. Then pour the peanut dressing over the hot noodles, so they can absorb the flavour properly. Cool until room temperature.
- While the noodles are cooling, prepare the vegetables but slicing the red cabbage very thinly, using a mandolin slicer if available. Then cut the carrot into thin julienne, slice the radishes thinly. Slice the green onion and chop the cilantro.
- When the noodles are at room temperature add the sliced red cabbage and radishes, julienned carrots, green onion, cilantro and sesame seeds. Toss to combine.
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