Asian Noodle Salad


Serves:

Ingredients: (main)

600g prawn, fish, chicken or ...
1 largelebanese cucumber, peeled, shaved in strips with veg peeler
1 cupcoriander leaves
3 Tspring onions
1/2 smallred onion finely chopped
3 tomatoes, deseeded and sliced (I use mini ones, 1/2'd)
2 cupcooked vermicelli rice noodles, cooked, drained, chopped into smallish pieces... drizzled with 1 t sesame oil

Ingredients: (Dressing)

1 T kecap manis (sweet soy)
1 T sw chilli sauce ( Lingham brand best by a mile)
2 garlic cloves, crushed
1 t grated lime zest
1 T lime juice
2 t grated fresh ginger
2 t grated palm sugar (or use dark brown sugar)
1 T fish sauce
1 t finely chopped kaffir lime leaves (buy a pack, put in freezer in zip-lock bag...keep for ages...use straight from freezer)
1/2 t white pepper

Step-by-step:

  1. Stir dressing ingredients together until sugar dissolved
  2. mix main ingredients, and pour dressing over them
  3. Add any vegetables you like...I add... snow peas, beans and asparagus (cooked 2 mins then refreshed) capsicum, bean sprouts, anything really!!

Notes:

  1. Keeps well...flavours improve...makes sensational left overs lunch!!
  2. Oh...can garnish with spring onion, peanuts....I usually just use extra coriander leaves, and sliced red chilli ( long mild one!!!!!)