Asian Noodle Salad
Even before I moved to China, I’ve always loved Asian food. It always makes everything taste so effortlessly fresh, packed full of vegetables and herbs without too much effort. Which also makes it perfect for summer. On those hot, lazy days where you start to get hungry at noon but the idea of standing on front of the hob for ages fills you with dread, this is perfect. While, sadly, the current hot weather is only happening in my mind – its about 14 degrees centigrade, raining and I’m lying in bed with the flu – a girl can still dream. This recipe shouldn’t take much longer than 30 min from start to finish and its both filling and refreshing. It would also be a total crowd pleaser as a side to a barbecue!
I always find it so easy to omit meat in Asian food as well, without compromising on flavour. I’ve posted the recipe below using chicken, but you can just as well replace it with some more vegetables! Or change the chicken to beef, turkey, cooked prawns or whatever else you have in the house. Similarly change the vegetables around to whatever you’ve got lying around in the fridge! I’ve added cherry tomatoes to this before, or blanched green beans, sugar snap peas…the list is endless!
Method to success:
- Don’t be afraid of seasoning – you want this to be quite punchy!
- Always rinse cooked noodles for alads in cold water. You want to make sure you stop the cooking process and remove excess starch so they don’t stick together
- I always, always chop coriander with the stalks – they have the most flavour so don’t throw them out. Ever.
- Be flexible, have fun and switch this around with whatever you have in the fridge