Spicy Asian Noodle Salad

Name: Spicy Asian Noodle Salad
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Cuisine: Asian
Ingredients: 150g/6oz medium egg noodles; 1 large carrot, julienned thinly; 5 radishes, sliced thinly; ⅓ 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

4 steps

Prep:20minCook:7min

Updated at: Wed, 24 Jul 2024 20:38:35 GMT

Nutrition balance score

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Ingredients

4 servings

For the Salad

150gmedium egg noodles

1carrot

large, julienned thinly

10gcilantro

1 Tbspsesame seeds

Peanut Dressing

For the

For the Dressing

2 Tbspchunky peanut butter

1 Tbsphoney

2 Tbspsesame oil

2 Tbsprice vinegar

or any other plain vinegar

4 Tbspsoy sauce

I use

1 tspfresh ginger

grated

1clove garlic

pressed

2 tspSriracha sauce

or 1 tsp dried chilli flakes

Instructions

Step 1

Cook the egg noodles according to package instructions. (Asian noodles cook faster than Italian pasta, so take care not to overcook.)

Step 2

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.

Step 3

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.

Step 4

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.