Asian Noodle Salad Recipe
This Asian noodle salad recipe is so light and refreshing, making it the perfect summer dish! Made with vermicelli noodles and packed full of punchy and fresh Asian flavours, it is a guaranteed crowd pleaser!
For the pickled vegetables
- ⅔ cup rice wine vinegar
- ⅔ cup sugar
- 2 star anise
- ½ red chilli sliced
- ½ tsp ginger finely grated/paste
- 2 carrots peeled and cut into small matchsticks
- 2 cups cabbage shredded (approx 300g)
- 1 tbsp salt
For the salad
- 200 grams vermicelli noodles dry
- 2 shallots finely diced
- 3 spring onions chopped
- 2 cucumbers small, thinly sliced/julienne
- ½ cup dill fresh, chopped
- 1 cup mint fresh, chopped
- 5 tbsp fish sauce
- ½ red chilli remaining chilli from pickles
- ⅓ cup fried shallots
- ⅓ cup unsalted peanuts roughly chopped
For the quick pickled vegetables
Place the rice wine vinegar and sugar into a jug and stir until the sugar has dissolved. Add the star anise, chilli and ginger. Stir and set aside.
Place the carrot and cabbage into a bowl and cover with the salt. Mix and set aside for at least 15-30 minutes. During this time, the salt will draw the excess moisture out of the vegetables.
Squeeze the excess water from the vegetables and return them to the bowl. Pour the pickling liquid over the top and cover. Place into the refrigerator while you prepare the salad.
For the salad
Prepare the noodles according to the packet instructions. This should involve covering them in boiling or hot water until they are soft and tender. Drain and set aside to cool.
Reserve ⅓ cup of the pickling liquid from the vegetables and discard the rest by draining the vegetables. Add the vegetables, reserved pickling liquid and all of the other salad ingredients, except the shallots, into a bowl and mix until completely combined. Refrigerate until ready to serve. The pickling liquid will settle at the bottom, so stir when ready to serve.
To serve, place the noodle salad into bowls and sprinkle with the fried shallots. Enjoy!
This recipe is made using a quick pickle recipe, which can be prepared ahead of time. The pickled vegetables will keep in a jar for around 3-4 weeks. To save time, the other salad ingredients can also be cut and prepared ahead of time.
For a vegan salad, replace the fish sauce with light soy sauce.
This noodle salad tastes best when eaten on the day, or day after being made. It will keep in an airtight container for up to 4 days and is perfect for work lunches.
Calories: 284kcal | Carbohydrates: 52g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 2456mg | Potassium: 487mg | Fiber: 4g | Sugar: 16g | Vitamin A: 4244IU | Vitamin C: 31mg | Calcium: 83mg | Iron: 2mg