Asian Noodle Salad

 |   |  1 min read

Asian Noodle Salad

David who offers this says it is "a terrific side dish with any barbecued meat or fish; it always catches people out with its depths of flavour".

A man of the Elsewhere persuasion, he also notes "the amounts given are approximate, especially for the dressing; I suggest you fiddle around until you find the balance of flavours you like, and adjust quantities to suit. The basic recipe below will serve quite a few people as a side dish".

That's our kind of cooking, have a go and fiddle a bit until you get it right. And look at those ingredients, "a bunch of coriander"!

Great.

Cheers David, we had it with James' Thai-style chicken.

Note the peanut warning at the end however for those with an allergy to them.

INGREDIENTS

A packet of vermicelli, or rice stick, noodles

Half a white cabbage

A large red capsicum

A couple of handfuls of bean sprouts

Sesame oil (approx. 2 teaspoons)

Fish sauce (same quantity as above)

The juice of two limes

Fresh red chilli (one large or two small) finely minced

4 garlic cloves, finely minced

A bunch of coriander

A cup of roasted, salted peanuts, coarsely crushed.

White sugar to adjust seasoning.

 

METHOD

Prepare the noodles as instructed on the package, which usually involves simply soaking them in boiling water for a few minutes; drain in a sieve or colander. Refresh under running water and prepare the other ingredients.

Cut the core from the cabbage and shred it as finely as possible, then do the same with the red capsicum. Mix all this together in a large bowl with the bean sprouts, then add all the dressing ingredients, some chilli and all the garlic, and add more chilli until you feel the salt/sour/hot balance is right.

You may or may not feel it necessary to add sugar; rely on your taste buds.

Just before serving, sprinkle with finely chopped coriander and top with the crushed peanuts (or serve these separately if you're unsure whether anyone might be allergic to them; Ive been caught out before).

Share It

Your Comments

post a comment

More from this section   Recipes articles index

Milly's Peach & Blackberry (or any berry) Cake

Milly's Peach & Blackberry (or any berry) Cake

Camilla -- aka Milly -- who supplied this Firm Family Favourite says it's her "never fail, loved everywhere" recipe. Having flicked through the recipes at Elsewhere she decided there... > Read more

Greg's wife's Kotosoupa Avgolemono (chicken soup with egg and lemon sauce)

Greg's wife's Kotosoupa Avgolemono (chicken soup with egg and lemon sauce)

Given the climate in New Zealand right now this is the recipe we have been awaiting for. This is courtesy of Greg's Greek/Cypriot wife and we are assured is renown as a cure for colds. Even if... > Read more

Elsewhere at Elsewhere

GUEST DIRECTOR DAVID TRUEBA from Spain discusses his new film which isn't about John Lennon

GUEST DIRECTOR DAVID TRUEBA from Spain discusses his new film which isn't about John Lennon

The backdrop of my film Living is Easy With Eyes Closed is 1960s Spain. A place full of contradictions, grey, under the control of an authoritative regime, a generation living with... > Read more

Outback, Australia: The speed of the sound of loneliness

Outback, Australia: The speed of the sound of loneliness

Eventually curiosity gets the better of me and, on a typically empty stretch of tarseal some 100kms west of Alice Springs, I stop the car and climb a rocky outcrop. For the past half hour I have... > Read more