Name: Asian Noodle Salad
Yield: Serves 4
Cuisine: Asian
Ingredients: egg noodles 500 g (1 lb 2 oz), cooked and refreshed in cold water; carrot 1, cut into julienne strips; spring onions 5, cut into julienne strips; red pepper 1, deseeded and cut into julienne strips; mange-tout 100 g (3½ oz), cut into julienne strips; beansprouts 55 g (2 oz); coriander and mint, handful of each; fresh root ginger 2 cm (¾ in) chunk, chopped; red chilli 1, chopped; sesame oil 2 tbsp; caster sugar 1 tbsp; lime juice of 1; soya sauce 2 tbsp; balsamic vinegar 1 tbsp

Michael Daniel

Asian Noodle Salad

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Gate Easy Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2007

About

This vibrant quick-to-prepare Asian salad is an excellent accompaniment to whatever you may have on the grill for a summer barbecue, and it also makes a great light lunch in itself.

Ingredients

egg noodles 500 g (1 lb 2 oz), cooked and refreshed in cold water

Asia
Lunch
Vegetarian
Summer

Method

To make the dressing, combine all the ingredients in a food processor.
Toss the cooked noodles with all the remaining salad ingredients.
Mix in the dressing just before serving.

Preparation info

Serves

Difficulty

Appears in

Ingredients

Method