Asian Noodle Salad

A scrumptious Asian noodle salad packed full of beetroot, mouli, carrots and more. All combined with a gorgeous chilli dressing, it makes for an interesting and tasty summer salad.

Serves 2

Ingredients: 1 romero pepper, 1 carrot, 1/2 a beetroot, 150g mouli/daikon radish, 1 spring onion, 1 garlic clove, 1 red chilli, small bunch of coriander.

Larder: 175g rice or vermicelli noodles, 60ml vegetable oil, 2 tbsp soy sauce, juice of ½ a lime, 2 tsp honey (optional extra: cooked prawns and sesame seeds).

Instructions:

  • Deseed the chilli and then finely slice the chilli, garlic clove and spring onion. Cook in a small saucepan on med to high heat with the vegetable oil for about 3 minutes. Don’t allow to burn.
  • Cook the egg noodles for 4 minutes, drain and return to the pan. Pour over the chilli oil mix, toss and let stand.
  • Julienne the pepper, mouli, beetroot and carrot. To julienne your veggies, peel them if needed, and then cut into very thin planks, place the planks on top of each other and then slice them to create batons as close to matchstick size as possible.veggies 600pxjulienned veg 600px
  • Chop the coriander, including stems.
  • In a small bowl or glass whisk together lime, soy sauce and honey.
  • Mix sauce through the noodles and then add the veg and coriander.
  • Serve in bowls and garnish with optional sesame seeds and cooked prawns.asian noodle salad square 600px

Shimeji and Mouli Stir Fry

A quick mid week meal, this stir fry is for a night when you’re on the run. We’ve thrown in some unusual shimeji mushrooms and crunchy white mouli to mix things up a bit and get the tastebuds going.

Ingredients: 2 shallots, 1 green chilli, 1 clove of garlic, 2cm ginger, 70g cavolo nero, 1 carrot, 70-100g mouli, 70g shimeji mushrooms small bunch of coriander.

From the larder: 175g noodles, 3 tsp sunflower or sesame oil, 1-2 tbsp soy sauce, (optional prawns or chicken).

Instructions:

  • Prepare all the veg: chop the shallot, chilli and garlic and ginger, shred the cavolo nero and thinly slice the mouli and carrot into batons. Break apart the shimeji mushrooms.
  • If using meat, prepare by peeling prawns or chopping chicken into pieces.
  • Bring a saucepan of water to the boil before starting to stir-fry the veg.
  • In a wok or frying pan, heat the oil on a high heat and if using, add meat and cook for a few minutes. Add shallots and stir fry to soften slightly. Add the chilli, ginger, garlic and then cavolo nero, mouli and mushrooms. Stir-fry for around 5 minutes, or until the vegetables are just reaching the right level of crunch and then stir in the soy sauce.stir-frying-veg-step-2-600px
  • While stir-frying the vegetables, cook the noodles for about 3-5 minutes in boiling water or according to packet instructions.
  • Drain the noodles and mix into the stir-fried veg. Serve immediately with coriander torn on top.

Asian Noodle Salad

Get chopping with this delicious, fresh Asian inspired noodle salad. 

Ingredients: 1 romero pepper, 2 carrots, 1/2 a beetroot, 200g mouli/daikon, 1 spring onion, 2 cloves of garlic, 1/2-1 chilli, small bunch of coriander.

Larder: 175g egg noodles, ¼ C vegetable oil, 2 tbsp soy sauce, Juice of ½ a lime, 2 tsp honey (optional extra: prawns and sesame seeds).

Instructions:

  • Deseed the chilli and then finely slice the chilli, garlic clove and spring onion. Cook in a small saucepan on med to high hear with the vegetable oil for about 3 minutes. Don’t allow to burn.chopped chilli spring onion, garlic and chilli 600pxchilli oil 600px
  • Cook the egg noodles for 4 minutes, drain and return to the pan. Pour over the chilli oil, toss and let stand.
  • Julienne the pepper, mouli, beetroot and carrot. To julienne your veggies, peel them if needed, and then cut into very thin planks, place the planks on top of each other and then slice the planks to create batons as close to matchstick size as possible.veggies 600pxjulienned veg 600px
  • Chop the coriander.
  • In a small bowl or glass whisk together lime, soy sauce and honey.
  • Mix sauce through the noodles and then add the veg and coriander.
  • Serve in bowls and garnish with sesame seeds.asian noodle salad angle 600px.jpg