Fifteen Minute Spicy Noodle Salad
This spicy glass noodle salad is a colourful riot of refreshing flavours and crunchy flavours, making for a refreshing yet substantive dish on a summer's day!
Ingredients
- 1 packet glass noodles (or use any noodles of choice)
- 1-2 cups veggies of choice (e.g. shredded purple cabbage, carrots cut lengthwise into "matchsticks", bell peppers, sliced lengthwise, sliced spring onions etc)
- fresh herbs (basil, coriander) (for garnish)
- 1-2 tbsp scallions (for garnish)
- 1-2 tbsp toasted peanuts (for garnish)
For the dressing
- 2-3 tsp minced garlic
- 2-3 tsp crushed red chilli flakes/ gochugaru
- 2-3 tsp toasted sesame seeds
- 1-1.5 tbsp sesame oil
- 2 tbsp light soy sauce
- 1 tbsp hoisin sauce (sub with vegan oyster sauce)
- 1-1.5 tbsp lime juice
- 1 tsp brown sugar (adjust according to preference)
Instructions
- Start by prepping your noodles of choice according to the package directions. Here I've used glass noodles - cooked according to the package instructions by first soaking in water for 7-8 minutes, following which the noodles were added to a pot of hot water and blanched for another few minutes / until cooked. The glass noodles should be soft and chewy. Drain and immediately shock with cold water.
- Prep your favourite veggies, slicing / shredding them lengthwise.
Make the dressing
- Add the garlic, chilli flakes and sesame seeds to a heat-proof bowl.
- Gently heat the sesame oil and once hot, add it to the garlic mixture. Let the mixture sizzle, before adding the soy sauces, lime juice and sugar. Mix well to combine
Assembly
- Arrange the blanched noodles, veggies and herbs in a bowl. Pour the spicy dressing on top.
- Garnish with scallions, toasted peanuts and/ or sesame seeds. Serve and enjoy!
Notes
Feel free to adapt this recipe, particularly by also adding in your protein of choice. Shrimp or cooked tofu would both be excellent choices here!