Ingredients
The following ingredients have 2 Servings
- 3 tbsp 45 ml sunflower oil, peanut oil, or extra-virgin olive oil
- 1 tbsp 15 ml toasted sesame oil
- 2 tbsp 30 ml rice vinegar or freshly squeezed lime juice
- 1 tsp 5 ml honey or maple syrup
- 1 clove garlic (crushed or chopped very finely)
- Flaky sea salt and black pepper (to taste)
- 2 cups 500 ml cooked noodles—for example, soba (buckwheat) noodles, udon noodles, flat rice noodles, or Low Mein egg noodles
- 1 cup 250 ml cooked chicken, shredded, or any other cooked protein, such as sautéed shrimp or fried tofu
- 1 cup 250 ml julienned Asian pear, or green apple, green papaya, or green mango
- 1 cup 250 ml mixed julienned vegetables—for example, cucumber, carrot, bell peppers, zucchini, or radishes
- 1 handful bean sprouts (rinsed and dried)
- 1 green onion (minced)
- Toppings (use one or several of the following)
- Chopped roasted peanuts
- Toasted sesame seeds
- Fresh herbs: basil (coriander, or mint)
- Fried shallots
- Lime wedges
- Hot sauce
Instruction
- To make the dressing: Combine all of the ingredients in a glass jar with a screw-top lid. Shake vigorously and set aside. (You can make the dressing in advance and refrigerate it for up to 1 week.)
- To make the salad: In a large mixing bowl, combine the cooked noodles along with the protein and fruit of your choice, as well as all the vegetables and toss to combine. Drizzle with about half of the dressing and mix well so all ingredients are coated with the dressing.
- To serve: Divide the dressed Asian noodle salad between two serving bowls. Add the toppings of your choice and serve the remaining dressing on the side so each person can season to their liking.
