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Asian noodle salad with peanut ginger dressing
Course
Lunch, Salad, Side Dish, Vegeterian
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
6
-8
Author
Alida Ryder
Ingredients
4
cups
cooked egg noodles
cooled
1
red
yellow and green pepper, de-seeded and sliced
4
spring onions
sliced
1
large carrot
julienned
2
cups
sugar snap peas
julienned
1
baby red cabbage
thinly sliced
large handful fresh mint leaves
large handful fresh coriander
optional extras: bean sprouts
broccoli, green beans, spinach leaves
for the dressing
2
tablespoons
smooth peanut butter
1
garlic clove
crushed
1-2
teaspoons
crushed ginger
to taste
1
teaspoon
chilli oil
optional
4
tablespoons
soy sauce
1
tablespoon
fish sauce
1
tablespoon
honey
1
tablespoon
vegetable oil
2
tablespoons
lemon juice
Instructions
Combine all the ingredients for the salad in a large bowl.
In a smaller bowl, whisk together all the dressing ingredients.
Pour the dressing over the salad and toss to combine.
(This salad can be made and kept covered in the fridge, undressed, for 3-5 days)