If you, like me, are the kind of person who is put off by a shopping-list-length gallimaufry of ingredients, please think again with this dish. It’s honestly worth the trouble of shopping for all the items. Just reading this recipe should have your taste buds standing to attention. The fresh, raw, zinging nature of the ingredients is everything you could desire when you want substance but lightness in equal measure, to feel you are eating something that might, for once, be as good for you as it is delicious.–Tamasin Day-Lewis
“Asian” isn’t all that descriptive a term, isn’t it? We mean, it certainly differentiates the recipe from, say, something Mexican in origin, yet it doesn’t exactly hone in on the exact terroir, so to speak, of the original inspiration for the recipe. In this case, we dare say the recipe seems a sort of Americanized interpretation of something “Asian,” which isn’t at all a bad thing in terms of taste, but it does preclude us from describing it as Thai, Vietnamese, Cambodian, Chinese, or Japanese. But then, sometimes ascribing a label to something isn’t necessary, as we can simply enjoy it for what it is. And in this case, it’s a simple, healthful melding of lightly dressed raw ingredients with sprightly citrus and soy overtones. Have at it.
Asian Noodle Salad Recipe
- Quick Glance
- 1 H
- 1 H, 30 M
- Serves 4
- For the salad
- 1 clove of garlic, finely chopped
- 1 fresh red chile, seeded and diced
- A finger of ginger, grated
- 4 teaspoons cilantro leaves, chopped
- 4 tablespoons organic shoyu sauce
- Olive oil
- The juice of a lime
- 3 organic chicken breast halves, skin on, or chicken thighs; or use large raw jumbo shrimp, 3 or 4 per person
- 9 ounces organic spinach or plain egg noodles
- 1 large carrot, peeled
- A handful snow peas
- A handful bean sprouts
- 5 or 6 cremini mushrooms
- 1 bunch each mint and cilantro, roughly chopped
- For the dressing
- 3 organic lemons
- 3 organic limes
- 1 clove garlic
- 1 finger ginger, grated
- 4 teaspoons honey
- Olive oil
- 1 piece ginger in syrup, finely chopped, and 1 tablespoon syrup (optional)
- Salt and freshly ground black pepper
- Make the salad
- 1. Mix together the garlic, chili, ginger, cilantro, shoyu sauce, olive oil, and lime in a bowl. Add the chicken or shrimp and leave to marinate.
- 2. Cook the noodles according to the package directions, then coat them lightly with sesame or olive oil so they won’t stick.
- 3. Peel the carrot, then, with the peeler, ribbon it from top to bottom. Throw the ribbons into the bowl with the noodles. Thinly slice the snow-peas into strips, throw them into the bowl, and add the bean sprouts and mushrooms.
- 4. Remove the chicken or shrimp from the marinade. Pan-cook the chicken for 7 minutes a side or until cooked through; the shelled shrimp until pink and cooked through on both sides. Slice the chicken into long strips with the crisped skin and throw them into the bowl; the shrimp can go in whole.
- Make the dressing
- 5. Peel the citrus fruits thinly with a potato peeler so that you end up with no pith.
- 6. Put the slices of peel with the juice of the fruit in a pan with the garlic, ginger, and honey. Bring to a boil and reduce by a half until you have a lovely, syrupy sauce.
- 7. Strain it into a bowl through a strainer, add the olive oil until you have a dressing you like the taste of, then add the finely chopped piece of ginger and its syrup and season to taste.
- 8. Throw half the roughly chopped cilantro and mint into the salad, add the dressing, and toss with your hands to amalgamate everything well. Throw in the rest of the herbs and serve.
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