Asian noodle salad - gluten, grain, dairy free.
This is one of my absolute favourite salads, it is so fresh and delicious and oddly filling. You can toss in any sort of salady type veg you have and whatever meat takes your fancy, I got some cooked chicken breast and turkey breast from the deli and that did me just fine, plus it saved me cooking on one of the hottest days of the year so far. You can also use whatever noodles you prefer, I am giving you instructions on how to cook these mung bean noodles, but all noodles are handled a bit differently so always follow the instructions on the packet.
Well, there it is, talk about eating the rainbow! And it tastes as good as it looks.
Ingredients - serves 2
1 bundle mung bean noodles
1 carrot, cut into matchsticks
1/2 a Lebanese cucumber, cut into matchsticks
1/2 red capsicum, cut into strips
3 button mushrooms, cut into strips
1 spring onion, sliced on the diagonal, green bit too
1 stick celery, sliced on the diagonal
About 1/4 loose cup shredded fresh basil and coriander (if you like coriander)
200g shredded chicken and turkey breast, or whatever cold cooked meat you prefer, this is very nice with rare roast beef or a nice spiced pork
for the dressing
1 1/2 tbs soy sauce
1 tsp kecap mains (sweet soy)
1 tablespoon sweet chilli sauce
1/2 tablespoon Olive oil
1/2 teaspoon sesame oil
to top off
roasted salted peanuts
dried chilli flakes
Cook your noodles according to instructions on the packet.
For me, I used this five bundle pack of mung bean noodles. I took two bundles because they were quite small, put them in a large bowl.
Cover with cold water, soak for fifteen minutes, then drain. Let’s have a look at them.
Right, see how they are still glassy? They need a bit more attention or they will be starchy and yuk. So we put on a medium pot of water and we bring to a boil, when the water is rolling boil, we add the noodles, count to ten, drain them into a colander, run cold water over them to stop the cooking process and then GENTLY squeeze the water out of them, return to bowl. Okay, let’s have another look.
Yes, much better, see? Cooked.
Add on all your prepared ingredients and give it all a gentle toss to combine.
Now combine your dressing ingredients in a small bowl, tip that over, toss again to coat, then dish up onto two plates. Scatter over the top whatever topping you want, for Mr T I put on salted roasted peanuts and black pepper, for me extra coriander and chilli flakes.
Gorgeous! And how did it taste?