Asian-Inspired Noodle Salad
Rebecca Coleman
A light but satisfying springtime salad inspired by Asian ingredients and flavours.
Prep Time 15 minutes mins
Cook Time 5 minutes mins
Course Salad
Cuisine Asian
For the salad
- 1 package instant noodles 200 gr
- 1 red pepper cut into matchsticks
- 1/2 small purple cabbage thinly sliced
- 3 small carrots grated
- 1/2 cup kale chopped
- 1/2 can chickpeas rinsed and drained (optional, for extra protein)
- 1/4 cup cilantro chopped
- peanuts chopped, for garnish
For the dressing
- 1/2 cup oil canola or olive
- 2 tbsp sesame oil
- 1/3 cup rice wine vinegar
- 2 tbsp maple syrup
- 1 tbsp peanut butter
- 2 tbsp soy sauce
- 1 tbsp grated ginger
- 1 tbsp grated garlic
- salt and pepper
To make the salad:
Place the noodles in a large, heat-proof bowl and cover them over with boiling water. Stir, then let them sit for 5 minutes. Once the noodles are soft, drain them and rinse with cold water to cool them down.
Add your noodles to a large bowl, then add the vegetables, reserving some of the cilantro for garnish.
To make the dressing, place all the ingredients together in a mason jar, put the lid on, and shake it well.
Pour the dressing over the salad and toss well to combine.
Serve, garnished with extra cilantro and chopped peanuts.
Keyword easy vegan, noodle salad, salad, vegetarian