Recipe

Crunchy Asian Salad

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Crunchy Asian Salad

Crunchy carrot, cucumber, spinach & bean sprouts salad with an Asian sauce on a bed of egg noodles.


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Ingredients to serve 2

  • 1 x carrots – trim ends & peel
  • ½ x cucumber
  • 2 nests x egg noodles
  • 2 tbsp x soy sauce
  • 1 tbsp x sweet chilli sauce
  • 1 tsp x sesame oil
  • 1 tbsp x olive oil (for the sauce)
  • 1 clove x garlic – peel, grate finely & chop
  • 10g x ginger – peel & chop finely
  • 40g x baby spinach – remove stalks, slice thinly (½ cm)
  • 20g x bean sprouts
  • 5g x coriander – remove leaves, discard stalks
  • olive oil (from your pantry)

Ingredients to serve 4

  • 2 x carrots – trim ends & peel
  • 1 x cucumber
  • 4 nests x egg noodles
  • 4 tbsp x soy sauce
  • 2 tbsp x sweet chilli sauce
  • 2 tsp x sesame oil
  • 2 tbsp x olive oil (for the sauce)
  • 2 cloves x garlic – peel, grate finely & chop
  • 20g x ginger – peel & chop finely
  • 80g x baby spinach – remove stalks, slice thinly (½ cm)
  • 40g x bean sprouts
  • 10g x coriander – remove leaves, discard stalks
  • olive oil (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Egg noodles: Boil the kettle. Place the egg noodles in a bowl and pour over boiling water (enough to cover). Let the noodles sit for 13-15 minutes until softened. Drain.

Step 3

Carrot matchsticks: First cut each carrot in half crossways, then slice each piece in half lengthways (5mm). Finally place each piece down flat and cut lengthways again into matchsticks (about 5mm wide).

Step 4

Cucumber matchsticks: Cut off ends and slice the four edges around the seeds, lengthways (see inset pic). Cut these edges into matchsticks (5mm) and discard the core containing the seeds.

Step 5

Sauce: Mix together the soy and sweet chilli sauce, then whisk in the sesame oil and olive oil (see quantity above), garlic and ginger. Mix HALF the sauce through the noodles.

Step 6

Salad: Mix together the baby spinach, carrots, cucumber and bean sprouts. Add the REST of the sauce and mix through.

Step 7

Serve the egg noodles topped with the salad and sprinkle over the coriander leaves.

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