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Asian Noodle Salad with Peanut Dressing

Prep Time40 minsCook Time0 minTotal Time40 mins

This is a super tasty salad that is easy to make and can be made ahead. It can become your main meal, or be used as a side. It stores and travels well, so makes a great salad to take when you are sharing food. If you do weekend prep for the week ahead, you can make the sauce then. It will reduce your workload during the week. Leftovers from dinner tonight will work well as lunch tomorrow.

 1 portion of Asian Style Peanut Sauce
 100 g rice vermicelli noodles, cooked to instructions on packet
 500 g - 600 g chopped salad vegetables - see note below
 25 g fresh coriander leaves
 ½ red onion, peeled
 ½ cup corn kernels, frozen is fine - see note below
 ½ cup shelled edamame beans, frozen is fine
1

If using frozen corn and edamame, take these from the freezer now, so they have time to defrost.

2

Make up the Asian Style Peanut Sauce . Add an extra 1/4 cup of water, to thin it to a dressing consistency.

3

Cook the rice noodles per the packet instructions.
Once they are cooked, pour cold water over them. Drain the water and refill the pot. Keep doing this until the noodles and water are cool. This will stop the noodles from cooking.
Keep the noodles submerged in the water until you are ready to use them. This will stop them from sticking together.

4

Prepare the salad vegetables and red onion.
Cut them finely into even sizes pieces. I tend to cut them into strips.
Feel free to use the food processor to speed this process up.
Place the vegetables in a large bowl.

5

Wash and roughly chop the coriander. It is ok to include some of the smaller stems.
Add to the bowl.

6

Drain the noodles.
Either tip them onto a board, and chop them into short lengths, about 10cm long.
Or leave the noodles in the strainer, and use scissors to cut them to short lengths.

7

Add the noodles, along with the corn, edamame and dressing to the bowl. (It is ok if the corn and edamame are not fully defrosted yet.)
Mix everything together, so that the noodles are evenly distributed throughout the vegetables, and everything is coated in the dressing.
Transfer to a bowl for serving, and decorate with coriander leaves (if desired)

Makes 4 main size servings, and 8-10 side size servings.

Notes for this recipe
8

SALAD VEGETABLES:
For the salad in the picture, I used a combination of bok choy, capsicum & carrot.
You could also use other vegetables, for example:
Cucumber, zucchini, lettuce, bean sprouts, broccoli stem, silverbeet (incl stem), radicchio... go with what you like and what you have on hand!

9

FROZEN CORN & EDAMAME:
If you don't have these on hand, feel free to use other vegetables from the freezer. I suggest beans or peas.

Nutrition Facts

0 servings

Serving size

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