Thai Noodle Salad

Noodles make a substantial base for this Asian-inspired salad. You can add any of your favourite vegetables. This salad also works well with rice or fine egg noodles and makes a great healthy on-the-go salad.

Ingredients

300g easy cook dried egg noodles OR rice noodles
2 carrots
½ cucumber
100g mangetout
1 red pepper
4 spring onions
Small bunch (20g) fresh coriander OR parsley
Dressing
2cm piece fresh root ginger
1 clove garlic
1 small lemon OR lime (juice only)
1 x 5ml spoon sweet chilli sauce OR honey
50ml sunflower oil
1 x 15ml spoon soy sauce

Equipment

Weighing scales
Saucepan
Kettle
Colander x 2
Large bowl x 2
Sharp knife
Chopping board
Vegetable peeler
Measuring spoons
Measuring jug
Serving bowl
Fork
Scissors
Grater
Garlic crusher
Juice squeezer
Small bowl
Whisk

Instructions

1. Cook the noodles according to the instructions on the packet. Drain and refresh by rinsing with cold water. Allow to cool completely.
2. Wash and dry all the other vegetables and herbs.
3. Peel the carrots and then cut into thin sticks (about ½cm wide and 5cm long). Or you could grate the carrot if you find this easier.
4. Use a vegetable peeler to peel off thin ribbons of cucumber lengthways.
5. Slice the mangetout in half lengthways.
6. Remove the stalk, seeds and pith from the pepper and slice into long thin strips.
7. Peel, top and tail the spring onions and finely slice.
8. Finely chop the coriander or parsley with scissors, removing any tough stems.
9. To make the dressing, remove the peel from the ginger and finely grate.
10. Peel and crush the garlic.
11. Squeeze the juice from the lime or lemon and measure 1 x 15ml spoon of juice into the small bowl.
12. Combine the rest of the ingredients for the dressing in a small bowl and whisk. Taste and adjust the seasoning.
13. Place the noodles in a large bowl. Add the prepared cucumber, carrots, mangetout, red pepper, spring onions and coriander. Mix well with a fork.
14. Give the dressing a final mix and pour over the salad. Combine thoroughly with the noodles and vegetables.

Skills used include:
Washing, weighing, measuring, peeling, chopping, crushing, grating, mixing/combining, boiling/simmering and serving.

Top Tips

• To prevent the noodles sticking together, lift the mixture up and down with a fork (or clean hands), and try separating the noodles. The oil in the dressing will also help keep the noodles from sticking together.

Something to try next time

• Keep the mangetout whole but blanche them in boiling water for 2 minutes or steam until tender. Sugar snap peas can be used instead.
• Use cooked or raw baby corn to add some extra crunch to the salad.

Prepare now, eat later

• This salad is best served immediately, but can be stored for up to 24 hours in an airtight container in the fridge.