Chinese vegetable and noodle salad

Chinese vegetable and noodle salad

By
From
Recipes for a Great Life
Serves
4
Photographer
Greg Elms

For the Chinese, cabbage is the king of all vegetables as it’s a source of so much goodness. This wonderful salad is full of lively Asian flavours, and it’s a great way to familiarise yourself with Chinese vegetables.

Ingredients

Quantity Ingredient
300g thin fresh asian noodles
1 medium carrot, peeled and cut into thin batons
1/2 green capsicum, seeded and finely sliced
1 1/2 cups chinese cabbage, shredded
1 cup bean shoots, roots trimmed
2 spring onions, cut into 1 cm pieces
1 lemon, juiced
1 teaspoon sesame oil
1 tablespoon light soy sauce
2 tablespoons peanut oil
1 teaspoon honey
1 tablespoon hoisin sauce
1/2 teaspoon chilli paste
2 teaspoons ginger, finely grated
1 garlic clove, finely chopped
2 tablespoons toasted sesame seeds
1/2 cup coriander leaves

Method

  1. Place the noodles in a bowl and cover with boiling water from the kettle. Drain after 2 minutes, then refresh under cold water and drain again.
  2. Place the noodles in a large serving bowl with the carrot, capsicum, cabbage, bean shoots and spring onions.
  3. In another small bowl mix together the lemon juice, sesame oil, soy sauce, peanut oil, honey, Hoisin sauce, chilli paste, ginger and garlic.
  4. Pour the dressing onto the salad and mix everything together. Sprinkle with toasted sesame seeds and coriander leaves and serve.
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Gabriel
Gate
Recipes for a Great life
health
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