Glass Noodle Salad with Sesame, Ginger & Soy Dressing
I just love the fresh vibrant flavours of a noodle salad, a riot of textures and flavours - brought together with a zingy, aromatic dressing. Year-round versatility, you can incorporate whatever fresh veg or salad happens to be in season at the time, or lurking in your fridge and needs using up.
The key decision with any noodle salad is which noodles to use. I've used Mung Bean Vermicelli noodles in this recipe, you could easily use Rice Vermicelli or Soba Noodles. The beauty of Mung Bean Vermicelli is that you simply need to soak them in hot water for 5-8 minutes, drain and rinse under cold water before using. They are an instant meal! They also have a lovely texture that works really well in salads and they happen to be gluten free too.
This salad could easily be a light meal on it's own or turn it into a feast - embellished with prawns, cooked chicken, fried tofu, roasted aubergine. It's also great with grilled meat and vegetables, so think about serving this with your next BBQ.
I'm pairing this noodle recipe with a sesame, ginger and soy dressing, which is lovely. It would also work well with the peanut satay dressing that I've used in the Gado Gado salad recipe, so I've included that below as well.
Try both, they are really lovely. If you want to keep the dressing gluten free, use Tamari Sauce instead of classic Soy Sauce.
Serves 6-8 For the Salad 250g Mung Bean Vermicelli Noodles 3 Large Carrots, peeled and cut into fine strips 200g Radish, sliced 2 x Red Peppers, thinly sliced ¼ Red Cabbage, thinly sliced 200g Edamame Beans, blanched for 3-4 minutes in boiling water 1 x Bunch Spring Onions, finely sliced ½ Bunch Mint Leaves, picked and chopped ½ Bunch Coriander, finely chopped (stalks and all)
1. Bring a kettle to the boil and soak the noodles in hot water for 5-8 minutes.
2. To make the dressing, grate the ginger and zest the limes into a bowl. Add in the lime juice, honey and soy sauce. Gradually whisk in the oils. This process should thicken up your dressing as the liquids form a temporary emulsion. Finally stir through the sesame seeds.
3. Once the noodles have soaked, drain them and rinse under cold water. Leave them in the colander so that as much of the excess water can drain away as possible.
4. Finish chopping and slicing the salad ingredients and then mix all the herbs and vegetables together.
5. Just before serving, mix through the dressing.
If you'd like to try this salad with the peanut satay dressing, here is the recipe.
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The linseeds, pumpkin seeds, chia seeds and sunflower seeds are delicious and perfect for popping in the bread maker to perk up our toast! Cheaper and better packaging than the supermarkets too.
