Name: Asian Noodles Salad recipe by Rashmi Ahuja at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: For the Salad:; 150-200 gm whole wheat noodles; 300 gm cabbage, shredded; 150 gm red cabbage, shredded; 75 gm carrot, shredded; 100 gm edamame; 50 gm green peas; 75 gm corn; 1 spring onion, finely sliced; 1-2 mild hot red chillies, deseeded and sliced; Handful of sweet peas; For garnishing:; 50 gm peanuts, toasted; 1 tbsp toasted sesame seeds; For the dressing:; 50 ml peanut oil; 75 ml rice wine vinegar; 75 ml mirin; 2 tbsp soya sauce; 1 tsp garlic, freshly grated

ABOUT Asian Noodles Salad RECIPE

Made with the goodness of fresh veggies and healthy whole wheat noodles, this salad is seasoned with a sweet-sour-salty-spicy dressing.

Ingredients Serving: 4

For the Salad:
150-200 gm whole wheat noodles
300 gm cabbage, shredded
150 gm red cabbage, shredded
75 gm carrot, shredded
100 gm edamame
50 gm green peas
75 gm corn
1 spring onion, finely sliced
1-2 mild hot red chillies, deseeded and sliced
Handful of sweet peas
For garnishing:
50 gm peanuts, toasted
1 tbsp toasted sesame seeds
For the dressing:
50 ml peanut oil
75 ml rice wine vinegar
75 ml mirin
2 tbsp soya sauce
1 tsp garlic, freshly grated

Instructions

Boil the noodles in a big pot of water for 3 minutes (or according to the packet instructions). Let it cool down.
In another pot, blanch the veggies (edamame, peas and corn) for 1-2 minutes. Let it cool down.
To make the dressing whisk together all the ingredients until it is combined well.
In a large bowl mix the veggies, noodles and half of the peanuts. Pour in the dressing and toss everything together.
While serving, top the salad with little bit of peanuts, sesame seeds and sliced red chilli.

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