Asian Noodle Salad in Peanut Dressing
This vivid Asian Noodle Salad, which is drizzled with a flavourful peanut sauce, is a delicious combination of textures and flavours, and it is ideal for a light supper or a lunch that is refreshing. Your taste senses will be transported to the very centre of Asian cuisine when you choose to combine fresh veggies, noodles that are soft, and a sauce that is both spicy and sweet.
Ingredients for Asian Noodle Salad:
-
- 150g (6oz) medium egg noodles
- 1 large carrot, julienned thinly
- 5 radishes, sliced thinly
- 3 cups red cabbage, thinly sliced (about ⅓ of a cabbage head)
- 10g (1/4 cup) cilantro, roughly choppe
- 2-3 green onions, sliced
- 1 tbsp sesame seeds
Ingredients for 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 recommend Kikkoman for its flavor)
- 1 tsp grated fresh ginger
- 1 clove garlic, pressed
- 2 tsp Sriracha sauce (or 1 tsp dried chili flakes for less heat)
- In order to prepare the noodles, cook the egg noodles in accordance with the directions provided on the box. Once they have been cooked, to halt the cooking process and to cool them down, drain them and then rinse them under cold water. Put aside in a big basin designed for mixing.
- Getting the Vegetables together:
The carrot should be julienned, and the radishes and red cabbage should be sliced very thinly. Combine this with the noodles that have been allowed to cool. - Chopped cilantro and green onions should be added to the bowl after they have been chopped and sliced, respectively.
Cook the Peanut Dressing as follows: - The chunky peanut butter, honey, sesame oil, rice vinegar, soy sauce, grated ginger, pressed garlic, and Sriracha sauce should be mixed together in a separate small bowl.
- All of the ingredients should be mixed together with a whisk until the dressing is silky smooth and creamy. A little amount of water may be added to the dressing in order to bring it down to the correct consistency if it is too thick.
- Salad and dressing should be combined:
Using a spoon, drizzle the peanut dressing over the combination of noodles and vegetables. Combine all of the ingredients and toss them together to ensure that the dressing is distributed equally throughout the noodles and veggies. - As a finishing touch, sprinkle some sesame seeds over the salad just before going to serve.
When serving, the salad may be served either refrigerated or at room temperature. It is possible to consume it as a main meal or as a side dish to complement other foods that are influenced by Asian cuisine.
Suggestions:
If you would want to make this recipe gluten-free or for a different texture, you may use soba noodles, rice noodles, or even spaghetti. If you choose, you can also change these other types of noodles.
In order to increase the amount of protein in the salad, you may include cooked chicken, prawns or tofu in the mix.
Because it can be kept in the refrigerator for up to two days, this salad is an excellent choice for dinner preparation because it can be preserved for that long.
The conclusion is that this Asian Noodle Salad with Peanut Dressing is not only overflowing with flavour but also filled with a variety of colourful veggies. It is a recipe that can be customised to fit your preferences or individual dietary requirements, and it is certain to be a success regardless of whether it is served as part of a casual family dinner or as part of a more formal supper. This salad is simple to prepare and is a great way to rejuvenate yourself. Enjoy the wonderful symphony of ingredients!