Carrot And Hokkien Noodle Salad Recipes

NOODLE SALAD WITH CREAMY SESAME PEANUT DRESSING

Noodle Salad With Creamy Sesame Peanut Dressing image

Recipe video above. A vegetable noodle salad with a dressing that's creamy, peanutty, with a hint of sesame, tang of lime and mild hit of chilli. GREAT work lunch idea - keeps for days, terrific served cold. Try adding shredded chicken! Also great side for Asian meals. Serves 3 as a meal, or 4 to 5 as a side.

Provided by Nagi | RecipeTin Eats

Time 15m

Number Of Ingredients 16

Ingredients

1/4 cup peanut butter (, preferably smooth (Note 1))
1 tbsp sesame oil (, toasted (Note 2))
1 tbsp canola oil ((or other neutral oil))
2 tbsp soy sauce ((Note 3))
2 tbsp sweet chilli sauce
1 tbsp sriracha ((adjust spiciness to taste))
2 tbsp lime juice ((sub rice or cider vinegar))
1 garlic clove (, minced)
2 to 4 tbsp water (, if needed)
350g / 12 oz fresh egg noodles ((about 4 cups, packed))
1.5 cups carrot (, julienned (1 large or 2 small carrots))
2 cups beansprouts
1.5 cups green beans (, halved)
1.5 cups red bell pepper/capsicum (, finely sliced (1 large))
3 green onion stems (, finely sliced on the diagonal )
1 tbsp white sesame seeds ((preferably toasted))

Steps:

Prepare noodles according to packet directions (most just require soaking in hot water). Drain, rinse and set aside to cool.
Dressing - Mix together Dressing ingredients, using water only if needed to loosen so it can be tossed through salad. If you reduce Sriracha, might need to add smidge more lime.
Beans - Steam or boil green greens until just cooked, tender but still crisp. Drain under running water to cool.
Toss - Place salad ingredients in a big bowl, toss with dressing.
Garnish with sesame seeds then serve at room temp. Keeps 4 days in the fridge.

Nutrition Facts : ServingSize 292 g, Calories 541 kcal, Carbohydrate 67 g, Protein 17 g, Fat 24 g, SaturatedFat 4 g, Sodium 1237 mg, Fiber 9 g, Sugar 19 g

CARROT AND HOKKIEN NOODLE SALAD

Carrot and Hokkien Noodle Salad image

I came up with this after combining (and altering slightly) two recipes from The Spirit House Restaurant Cookbook. I served this with my Recipe #201147 for my co-host Jewelies birthday. I added two tablespoons of RiffRaffs Recipe #95632 to the salad too. You could cool the noodles but we used them still hot and it worked just fine.

Provided by JustJanS

Categories Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

4 cups grated carrots, finely grated
3 green onions, sliced finely
6 double kaffir lime leaves, finely sliced
1 cup mint leaf
1 cup coriander leaves
400 g hokkien noodles, rinsed, then soaked in boiling water 3 minutes, drained
1 tablespoon chile pepper jam or 1 tablespoon Thai sweet chili sauce
2 tablespoons lime juice
1 tablespoon fish sauce
2 tablespoons palm sugar
1/4 cup chicken stock

Steps:

Combine dressing ingredients, set aside.
Combine salad ingredient, pour dressing over and toss well to combine.

Nutrition Facts : Calories 87.4, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.5, Sodium 450.5, Carbohydrate 20.1, Fiber 4, Sugar 12.1, Protein 2.2

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