Asian Noodle Salad

@another_food_blogger (Instagram) Gavin Sutherland prepared a delicious and colourful Asian Noodle Salad to pair with the Great Western Riesling.

      

Asian Noodle Salad

Serves 4-6ppl

Prep = 15mins Cook = 5mins (20mins w/ chicken)

Ingredients

Noodle Salad

• 250g red cabbage – shredded
• 100g carrots – grated
• 1 capsicum – thinly sliced
• 2 lebanese cucumbers – diced
• 15g coriander – chopped
• 2 spring onions – chopped
• 100g vermicelli rice noodles
• 1 handful peanuts – roughly chopped
• 1-2 red chilli – diced
• 1 cup peas
• Sesame seeds – optional garnish

Dressing

• 250g carrot – roughly chopped
• ½ brown onion – roughly chopped
• 1” piece ginger – roughly chopped
• 60ml soy sauce
• 100g peanut butter
• 2 tbsp oil
• Pinch salt
• 50ml maple syrup
• 150ml rice vinegar

Method

Salad

1. Prepare all ingredients as above
2. Cook noodles as per packet and refresh in cold water
3. Cut cooked noodles using scissors
4. Toss together with remaining salad ingredients

Dressing

5. Place all ingredients into a food processor and blitz until smooth

Serving

6. Toss the salad w/ ½ the dressing and sprinkle with peanuts, sesame seeds and some coriander leaf to garnish
7. Serve remaining salad dressing on side
8. Goes great with chicken, beef and/or pork!

Essential Tools

• Chef knives
• Chopping board
• Measuring/weighing utensils
• Large bowl
• Saucepan
• Scissors

Tips/Tricks

• This salad is great prepared in advance for a party – just add the dressing prior to serving
• It’ll keep for 3-4 days in the fridge
• When making vermicelli noodles – I find the best way is to place in a saucepan and pour boiling water over and allowing them to sit for 2mins. Drain and refresh under cold wate

 

See Gavin prepare this Asian Noodle Salad

 

View this post on Instagram

 

A post shared by Gavin Sutherland (@another_food_blogger)