Asian Noodle Salad
Fresh, Quick & Tasty Noode Salad
Servings 4 people
Calories 506kcal
Equipment
- Chef Knives
- Chopping board
- measuring/weighing utensils
- Large bowl
- saucepan
- Scissors
Ingredients
Noodle Salad
- 250 g red cabbage shredded
- 100 g carrots grated
- 1 capsicum thinly sliced
- 2 lebanese cucumbers diced
- 15 g coriander chopped
- 2 spring onions finely sliced
- 100 g vermicelli rice noodles
- 1 handful peanuts roughly chopped
- 1-2 red chilli diced
- 1 cup peas
- sesame seeds optional
Dressing
- 250 g carrot roughly chopped
- ½ brown onion roughly chopped
- 1 inch piece ginger roughly chopped
- 60 ml soy sauce
- 100 g peanut butter
- 2 tbsp oil
- Pinch salt
- 50 ml maple syrup
- 150 ml rice vinegar
Instructions
Salad
- Prepare all ingredients as above
- Cook noodles as per packet and refresh in cold water
- Cut cooked noodles using scissors
- Toss together with remaining salad ingredients
Dressing
- Place all ingredients into a food processor and blitz until smooth
Serving
- Toss the salad w/ ½ the dressing and sprinkle with peanuts, sesame seeds and some coriander leaf to garnish
- Serve remaining salad dressing on side
- Goes great with chicken, beef and/or pork!
Notes
Tips/Tricks
- this salad is great prepared in advance for a party – just add the dressing prior to serving
- it’ll keep for 3-4 days in the fridge
- when making vermicelli noodles – I find the best way is to place in a saucepan and pour boiling water over and allowing them to sit for 2mins. Drain and refresh under cold water
Nutrition
Calories: 506kcal | Carbohydrates: 69g | Protein: 14g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Sodium: 1069mg | Potassium: 1259mg | Fiber: 9g | Sugar: 27g | Vitamin A: 18595IU | Vitamin C: 140mg | Calcium: 184mg | Iron: 5mg