Sunday, July 18, 2021

Asian Noodle Salad in Peanut

 Asian Noodle Salad in Peanut

An Asian noodle salad with thinly sliced red cabbage, thinly sliced carrots and radishes during a spicy peanut sauce is right for a picnic, barbecue or lunch!


For Asian noodle salad

150g/6oz medium egg noodles

1 large carrot, julienne thinly sliced

5 radishes, thinly sliced

head of cabbage / 3 cups red cabbage

10g / 1/4 cup coriander

2-3 scallions, sliced

1 tablespoon sesame seeds

For the peanut sauce

2 tablespoons spread , chopped

1 tablespoon honey

2 tablespoons of vegetable oil

2 tablespoons of rice vinegar or other regular vinegar

4 tablespoons of soy i exploit Kikkoman

1 tsp grated fresh ginger

1 clove of garlic, press

2 teaspoons Sriracha sauce or 1 teaspoon dried chili flakes


1.Cook egg noodles consistent with package directions. (Asian noodles cook faster than Italian pasta, so take care to not overcook.)

2.Meanwhile, during a small bowl, combine the chopped spread , honey, rice vinegar, vegetable oil , soy sauce, Sriracha sauce, grated fresh ginger and crushed garlic. Drain the noodles and put during a large bowl. Then pour the peanut sauce over the recent noodles, in order that the spices are well absorbed. Cool to temperature .

3.While the noodles are cooling, prepare the vegetables but cut the red cabbage into very thin slices, employing a mandolin if available. Then cut the carrots into fine julienne, finely slice the radish. 

4.When the noodles are at temperature , add the sliced red cabbage and radish, carrots, scallions, cilantro and sesame seeds. Stir to mix .