Southeast Asian Noodle Salad

Southeast Asian Noodle Salad

Serves 4

 

What you’ll need:

Dressing:

2 teaspoons Tamari or Soy sauce

1 teaspoon good quality fish sauce (such as Red Boat) or to taste

2 Tablespoons vegetable oil

1 Tablespoon Chili Garlic Sauce or to taste

3 Tablespoons fresh lime juice or to taste

1 Tablespoon Chinese black vinegar (Asian market)

2 teaspoons fresh grated ginger

Few drops pure roasted sesame oil

2 Tablespoons sugar

Salad:

8 oz. Chinese Rice Noodles (Fettuccini size)

3 cups thinly sliced Napa cabbage

3 green onions, thinly sliced on diagonal

1/2 English cucumber or 3 Persian cucumbers, sliced thinly

1/4 sweet red pepper, diced

1/2 cup cilantro leaves (leave whole)

1/4 cup mint leaves (leave whole)

2 cups fresh bean sprouts

Peanuts

Optional:

Shredded chicken or sliced duck

Butter lettuce leaves for serving

 

Steps:

1. Cook noodles per package directions.  Rinse in cold water and drain.
2. Mix together all dressing ingredients. Shake or whisk until thoroughly combined. Taste and adjust the flavors to your liking. I usually end up putting in more Chinese vinegar or lime juice or adding a little more sugar.
3. Toss noodles, cabbage, green onions, cucumber and red pepper with the dressing. Save a little dressing for drizzling.
4. For presentation, plate each salad individually on whole butter lettuce leaves. If using chicken or duck, use atop the tossed salad followed by a sprinkle of cilantro, mint and bean sprouts.  Drizzle a little dressing over top.
5. Finish the dish with chopped or whole peanuts.