A touch of salty heat, and a measure of sesame makes Crispy Asian Noodle Salad a meal unto itself. Fresh and colourful, even the kids will love it and hey, it’s just a few well chosen vegetables and chow mein noodles tossed in and Asian style vinaigrette, so it’s fast and easy.
- 2 cups dried chow mein noodles
- 2 cups fresh vegetables, julienned (sweet peppers, napa & purple cabbage, snow peas or slaw mix)
- 3 green onions, cut diagonally
- sprinkle of sesame seeds
- 1/4 cup almonds, sliced & toasted (optional)
- handful of cilantro, chopped coarse
- 2 tablespoons rice vinegar
- 1 tablespoons fresh squeezed lime juice
- 1 tablespoon sesame oil
- 2 tablespoons light salad oil (I.e.: safflower, sunflower, canola)
- 2 tablespoon soy sauce or tamari
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1–2 tablespoons Sriracha (or other Asian garlic chili paste), or to taste
- ¼ cup honey
- Optional: dash of fish sauce
- First mix your vinaigrette: Combine rice vinegar, lime juice, sesame and salad oil, soy sauce, garlic, ginger, sriracha and honey in a container deep enough to sue your immersion blender, I like a deep measuring cup or wide mouthed jar. Blend well with stick blender until vinaigrette is creamy and emulsified and refrigerate until needed.
- Prepare your vegetables, cutting long, relatively fine julienne and tossing them into a bowl. If you’re entertaining, you can prep both the dressing and produce well in advance. Refrigerate the vegetables covered with a wet piece of paper towel to keep them crisp and moist. Then drizzle with the sesame vinaigrette to taste, and toss along with the chow mein noodles and cilantro at the very last minute, just before serving.
- Finish with sesame seeds and almonds (if desired) and serve.
This is not a salad that saves well, so only dress what you need. This recipe makes enough vinaigrette for about double the amount of slaw listed, store it in the fridge for as long as two weeks for the next batch.
- Category: Side Dish
- Cuisine: Fusion