Denise says:

  • I first made this salad for a “bring a dish” New Year’s Eve party, where the main course was Chinese-style roast duck. The combination is great; this salad works really well with any Asian menu.
  • This is easy to make with a very impressive end result. Garnish at the last minute to maintain the crispness of the noodles.
  • Preparation Time: 30 minutes
  • Cooking Time: 10 minutes
  • Serves: 6-8 people

Ingredients:

  • 175g dried egg noodles
  • 300ml Rapeseed Oil / Light Olive Oil – for frying
  • ~
  • For the Peanut Butter dressing
  • 40ml soy sauce
  • 2 tablespoons peanut butter
  • 2 tablespoons rice wine vinegar
  • 2 tablespoon sesame oil
  • 1-2 tablespoons honey
  • ~
  • For the salad
  • 6 spring onions – finely sliced
  • 450g carrots (approx. 5) - peeled and grated
  • 150g frozen edamame beans 75g roasted cashew nuts
  • 100g baby spinach leaves
  • 300g red cabbage finely sliced
  • Garnish: sesame seeds – lightly toasted

Method

  1. Heat the oil in a small frying pan until hot. Break up the noodles into small pieces and fry in batches until just golden.
  2. Using a slotted spoon, remove from the heat and leave on a rack to cool. Set aside.
  3. For the dressing combine all ingredients. Taste and adjust the seasoning accordingly.
  4. Cook the frozen edamame beans in a saucepan of boiling water for about 5 minutes until soft and cooked through. Drain and set aside to cool.
  5. Mix all the salad ingredients together and top with cooked crispy noodles and mix through the dressing just before serving.
Tagged in: Asian, Baby spinach, Buffet, Carrots, Cashew Nuts, dinner salad, Edamame, Lunch, Noodles, Sesame Seeds, Side dish, Spring Onions