If you love Asian-inspired food then this easy Asian Noodle Salad is a must-try! The combination of sweet and salty, the spice and acid of the chilli in vinegar and umami flavours together make this oh-so-good!
This salad is light and refreshing with a hit of mint, basil, coriander (cilantro) and kaffir lime add for an extra punch of colour and flavour there's some fresh chilli too.
While you could use thinly sliced beef for the meat, I used restaurant-bought roast pork and some uber yummy and healthy chopped peanuts nuts (I love throwing crushed peanuts in my Asian dishes) Finished with a yummy sweet-salty dressing and some perfectly prepared rice noodles (which are gluten-free - yaay) makes for a hearty but guilt-free meal perfect for a weeknight dinner or as a side dish in part of a bigger dinner banquet.
Get your mis en place prepared before you start this dish (keep all your herbs and vegetables washed, chopped and prepared beforehand) as this will make assembly a breeze
Ensure your pork is hot and ready to add just before serving. If it is cold place it into a small dish and keeping the skin side up place the pork into a dish. Pour a little chicken stock into the bottom to keep the meat moist but don't let it touch the crispy skin and grill/heat until the skin is bubbling and re-crisped
If you'd like to try your making your own roast pork recipe I highly recommend my recipe for Crispy Pork Belly Tacos - just use the pork recipe part! A convenient hack to just grab some cooked pork belly from your local Chinese BBQ restaurant. Alternatively, some grocery stores now offer pre-cooked pork belly which can be re-heated within 30mins. They taste amazing and would also work well in this recipe.
You could use thin slices of cooked beef, lamb or roasted chicken in place of the pork
To get those stylish thin shaved cucumber slices simply use your everyday potato peeler and "peel" the strips from top to bottom ensuring that you stop when you reach the seeds as we don't want those in the salad. You may not use the whole cucumber as it may make your salad limp and watery if you use too much. Continue around the whole cucumber until complete.
A crispy-edge fried egg on top also goes a treat with this salad. Ensure your oil is hot before popping the egg in and allow the edges to brown and crisp up for extra crunch - and flavour don't forget to season with a little salt.
YOU WILL NEED
125g | 4.5-ounce packet rice noodles
1 tablespoon soya sauce
1 tablespoon kecap manis (this is a sweet soy sauce)
A few drops of sesame oil (not more than 3-4 drops as this oil is very strong)
4 spring onions very finely sliced 2 tablespoons of chilli vinegar or white vinegar
2-3 Lebanese cucumbers (the smaller ones) peeled and shaved into strips
10 kaffir lime leaves very finely chopped 2-3 large red chillies sliced (remove the seeds if you don't like spice)
1 small red onion thinly sliced 3/4 cup lightly packed, and roughly chopped coriander (cilantro)
2/3 cup lightly packed fresh mint leaves 2/3 cup lightly packed fresh Thai basil leaves
1 cup of bean sprouts
Save a few of your herbs and chilli for final garnishing and presentation
Dressing 2 tablespoons soya sauce 2 tablespoons lime juice 2 tablespoons fish sauce 1 tablespoon palm sugar
2 tablespoons sweet chilli sauce A few drops of sesame oil
600g | 21 ounces roast pork sliced into bite-sized pieces (view my recipe Crispy Pork Belly Tacos OR get some from your local Chinese restaurant or precooked packaged pork belly from your grocery store and cook according to instructions)
1/4-1/2 cup finely chopped roasted peanuts (depending on your tastes)
1/4 cup spring onions finely sliced (or to taste)
Extra bean sprouts for garnishing
Crispy fried onion (you can buy this from Asian and Indian grocery stores and may be in the Asian grocery section as well)
Another splash of sweet chilli sauce or Siracha if you feel adventurous
A fried egg on top if you feel like a little more indulgence
Prepare your rice noodles as per packet instructions (be careful not to overcook or they will go mushy). Once rinsed with cool water and drained, place into a large bowl and add the soy sauce, kecap manis and sesame oil and mix well to combine and set aside.
In a small bowl add the finely chopped spring onion and vinegar, stirring a little to ensure all the spring onion is covered and set aside.
Taking your bowl with the noodles, add your cucumber strips, chopped kaffir lime leaves, sliced chillies, sliced red onion, chopped coriander and mint and basil leaves. Add the bean sprouts as well. Using clean hands or salad forks, gently toss your salad to combine all the ingredients.
Add the spring onion and vinegar mixture to the salad and toss again.
In a small jug combine the soya sauce, lime juice, fish sauce, palm sugar, sweet chilli sauce and a few drops of sesame oil and give a good stir.
Assemble The Salad
Pour the dressing over the salad and toss again to ensure an even coating of dressing over the salad.
Place your salad onto a large serving platter and spread evenly.
Place your warm roast pork over the salad.
Garnish with the nuts, spring onions, extra been sprouts, crispy fried onions if using, the reserved herbs/chillies.
SERVES 4 AS A MEAL OR 6-8 AS AN APPETIZER OR PART OF A BANQUET
Tried this recipe? Tag @eatinstylebyferitta or #eatinstylebyferitta so I can see your creations and show you some love ♥