Thai Noodle Salad

Oh dear. I really am hopeless at blogging! Many apologies once again for the lack of activity recently; days just seem to fly by. And it’s nice to see that spring seems to have finally sprung, and we’re experiencing less rain here in Belfast than we normally do. I even saw a little bit of sunshine today as well!

So, in celebration of the approach of summer (yay), I decided today’s post should be a Thai noodle salad that I’ve sort of pinched from work. It is lovely and summery and light, and works well as a starter or side (or just in a huge bowl by itself, as is my preferred method of consumption).

 

Thai Noodle Salad

(serves 4 as a side, or 2 as a starter)

  • 200g dry egg noodles
  • 2 carrots
  • 1/2 red pepper
  • sesame seeds
  • 2tbsp coriander

for the dressing

  • 1tbsp sesame oil
  • 1tbsp rice wine vinegar
  • 1tbsp honey
  • 1tbsp lemon juice
  • 1tbsp cool water
  • salt and pepper, to taste

 

1. Boil the noodles, drain and leave to cool completely. Combine the dressing ingredients and whisk together until well-mixed. Leave aside.

 

2. Peel and chop your carrots julienne (ie. into thin strips), and chop the pepper into small cubes. Toss together with the noodles, add the     dressing and coriander and toss again to thoroughly coat the noodles with dressing. Serve and top with sesame seeds.

 

Nom.

 

Noodle Salad

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