Noodle salad

DSC_1815

I originally made this noodle salad to feed sixteen hungry teenagers for my daughter’s birthday and have been making it ever since for family meals, pack lunches or to have in the fridge over the weekend for snacking.

It’s important to add the dressing before the noodles cool down completely because they will absorb the dressing better while warm.  The dressing is simple and adjustable to taste and it goes without saying the same for the choice of vegetables, leaving it vegetarian or adding cooked meat or fish such prawns or crab meat.

Meat 

For the meat I added chicken and beef.  I marinated a beef steak in soy & mirin for an hour before stir-frying it medium rare, cut into tiny pieces before adding to the salad.  I also added leftover roast chicken and again shredded to spread evenly throughout the noodles.

Your favourite soft herbs will go well in here parsley, coriander, chives, basil, chervil (hard to find).  If I was making a prawn and crab salad I would add chives, parsley and a little dill.

Noodle Salad

Serves 4

  • 300g / 10 oz  noodles cooked to packet instructions
  • If they’re fine noodles my method is to plunge the noodles into boiling water let the water come up the the boil and turn off the heat and let them sit there for 3-5 minutes depending on the noodle variety and thickness, just take a bite to see if soft enough.
  • 1 large pepper, sliced thinly
  • 1 large raw courgette (zuchini), grated
  • 1 large carrot, grated
  • 3-4 spring onions (scallions) thinly sliced
  • 1-2 tablespoons of your favourite soft herbs such as parsley, chives, coriander, chervil, basil
  • a bunch of cress (optional)

Cooked meat or fish of your choice – you don’t need a lot of meat here to make it a substantial meal.

Dressing

  • 1 tablespoon of vegetable oil
  • 2 tablespoon of soy sauce
  • 1 tablespoon of mirin (Japanese sweet cooking wine) or chinese cooking wine
  • 1/2 tablespoon of hoisin sauce
  • 1/2 tablespoon of pomegranate syrup, or honey or syrup, alternative add half teaspoon of sugar preferably brown sugar
  • 1 teaspoon of grated fresh ginger (optional)

Mix all the dressing ingredients together

Once the noodles are cooked and drained add the dressing and the vegetables.

Note: Sometimes after draining the hot noodles have a tendency to stick together because the remainder of the heat will continue cooking and the hot starchy strands like to stick to each other.   I like to run a little cold water over them just to wash a little of the starch but not making them completely cold because you want the dressing to get absorbed by the noodles.