23 Apr Thai-Style Noodle Salad
Thai-Style Noodle Salad
Makes 4 servings
- 12 oz. egg-free noodles
- 1 large carrot, cut into thin shavings
- 1 bunch asparagus, trimmed and cut into 1 1/2 in. lengths
- 4 oz. snow peas, trimmed and halved
- 4 oz. baby corn cobs, halved lengthways
- 1/2 cup bean sprouts
- 4 oz. can water chestnuts, drained and finely sliced
- 2 oz. roasted peanuts and fresh cilantro leaves for garnish
- For the dressing:
- 1 1/2 oz. roughly torn fresh basil
- 1 cup coconut milk
- 2 tablespoons dark sesame oil
- 1 tablespoon grated fresh root ginger
- 2 garlic cloves, finely chopped
- Juice of 1 lime
- 2 scallions, sliced
- Salt and cayenne pepper
To make the dressing, mix the basil, mint, coconut milk, sesame oil, ginger, garlic, lime juice and scallions. Season with salt and cayenne pepper.
Cook the egg-free noodles in boiling water until just tender, following the instructions on the packet. Drain, rinse under cold running water and drain again, then set aside.
Cook the carrot, asparagus, snow peas, baby corn cobs and water chestnuts in a pan of boiling water for approximately 5 minutes until tender, but still crisp. Drain, plunge them immediately into cold water and drain again.
Toss the noodles, vegetables and dressing together to combine. Arrange in individual bowls and garnish with the peanuts and cilantro.
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