23 Apr Thai-Style Noodle Salad

Vegan-Thai Style Asparagus Noodles

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.

The coconut milk and sesame oil in the dressing gives this salad a delicious nutty flavor. Coconuts are also rich in fiber, vitamins and many minerals, making it a highly nutritious ingredient to add to any salad. This makes an ideal summer treat for a picnic or a leisurely lunch in the garden.

Reprinted with permission from Vegan Cookbook by Tony and Yvonne Bishop-WestonLorenz Books

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