THAI NOODLE SALAD
THIS THAI-INSPIRED NOODLE SALAD IS FULL OF BEAUTIFUL COLOURS AND CONTRASTING TEXTURES! THE OIL AND RICE VINEGAR DRESSING BRINGS THE INGREDIENTS TO LIFE WITH BRIGHT, SPICY, CITRUSY FLAVOUR! VEGANS: SKIP THE BOILED EGG AND INCREASE THE AMOUNT OF PUFFED TOFU!
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OLIVE OIL AND RICE VINEGAR SALAD DRESSING
East Van Kitchen’s bright, spicy, Thai-inspired Olive Oil and Rice Vinegar Salad Dressing! Checkout our post on Making Salad Dressings!
Ingredients
Scale
- olive oil
- rice vinegar
- apple cider vinegar
- 1/2 a lime
- 1 cm of ginger
- 1/2 a Thai chili
- soy sauce (or Bragg’s or fish sauce)
- maple syrup (or honey or mirin)
- sesame oil
Instructions
- Pour a few good splashes of olive oil into a jar, blender or mini food processor.
- Add a good splash of rice vinegar, and splashes of apple cider vinegar and lime juice. You want to have a ratio of about 3 parts oil to 1 part acid (the vinegars and lime juice).
- Add a small piece of ginger and 1/2 a Thai chili, both very finely diced.
- Add a splash of soy sauce and a little splash of maple syrup to take the acid edge off.
- Add a couple drops of sesame oil for scent.
- Seal your jar and shake, or whiz with a blender, submersion blender or mini food processor.
- Taste your dressing and balance it by adding more of whatever you think it needs; it should taste clean and bright with a spicy kick from the ginger and chili, and smell beautiful from the lime juice and sesame oil!
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THAI NOODLE SALAD
EVK’s Thai Noodle Salad Recipe! This brightly coloured and bright tasting salad makes a great lunch or BBQ contribution!
SERVES 4
Ingredients
Scale
- handful of snow peas
- 2 stalks of celery
- 1 red, orange or yellow pepper
- 1/2 a pack of puffed tofu
- 1 carrot
- 2–3 green onions
- 3–4 stems of cilantro (skip if you don’t like cilantro!)
- handful of cashews
- water
- handful of bean sprouts
- 2 eggs (don’t see this if you’re vegan!)
- olive oil
- salt
- spaghetti noodles (or rice noodles)
- sesame seeds
Instructions
PREP
- Trim snow peas.
- Slice celery, pepper and tofu.
- Peel and julienne carrot.
- Finely slice green onions and cilantro for a garnish.
- Coarsely chop cashews.
COOK
- Blanch your snow peas in boiling water for 10 seconds, then rinse them under cold water (You can blanch your bean sprouts for about 1 minute or leave them raw for texture contrast).
- Boil eggs in a small pot on high heat. When they’re at a rolling boil, turn off the heat, put a lid on and let them sit for 6 minutes. Then rinse under cold water and peel. Quarter or slice them as you like.
- Boil water with a splash of olive oil and a dash of salt in a medium-sized pot on high heat. Add noodles and cook (leave them a little on the firm side, the dressing will soften them more later!). Rinse under cold water and strain thoroughly. Then toss them in a little oil so they don’t get sticky!
- Toast cashews in the oven at 325˚ for 5 to 8 minutes. Watch them carefully and toss them regularly, they burn quickly!
SERVE
- Combine noodles, fruit, veg and tofu in a salad bowl. Just before serving your salad add the OLIVE OIL AND RICE VINEGAR DRESSING a little at a time, tossing as you go. You don’t need to use everything you’ve prepared, it’ll keep for a bit in a sealed jar in the fridge. ‘Less dressing, more tossing’ is the mantra for salad success!
- Portion out in small bowls and top with boiled egg, green onion, cilantro, cashews and sesame seeds. ENJOY!
