asian noodle salad

with red chilli dressing

  • 200g buckwheat soba noodles
  • 200g wombok (Chinese cabbage), finely shredded
  • 1 bunch radishes, thinly sliced
  • 2 cups (160g) soy bean sprouts 
  • 8 baby cucumbers (cukes), thinly sliced
  • 1 cup coriander (cilantro) leaves
  • chopped salted peanuts, to serve

red chilli dressing

  • 3 long red chillies, roughly chopped
  • 1 tablespoon fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  1. To make the chilli dressing, place the chilli, fish sauce, lime juice, honey and oil in a small food processor and blend until finely chopped. Set aside.
  2. Place the noodles in a large saucepan of boiling water and cook for 6 minutes or until tender. Drain and refresh under cold water.
  3. Place the noodles, wombok, radish, soy bean sprouts and half the dressing in a large bowl and toss to combine. Divide between serving bowls and top with the cucumber, coriander and peanut. Drizzle with the remaining dressing to serve. Serves 4

Photography: Chris Court 

RATE THIS RECIPE:
Reader ratings (5.00) 54321

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox