This Chinese noodle salad makes a perfect light lunch. All the different herbs add texture and flavour and are as important as the vegetables.

Serves
8

Preparation

20min

Skill level

Easy
By
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Ingredients

800 g Hokkien noodles
½ cup Thai basil leaves, larger leaves torn
⅓ cup hot (Vietnamese) mint leaves
  cup spearmint leaves, larger leaves torn
½ cup coriander leaves
⅓ cup red shiso leaves, larger leaves torn (see note)
80 g (1 cup) bean sprouts
1 large carrot, cut into julienne
10 snow peas, cut into julienne
4 spring onions, sliced on the diagonal
1 leek, white part only, cut into julienne
2 long red chillies, cut into julienne

 

Sesame and soy dressing
1½ tbsp sesame oil

2 tsp dark soy sauce
2 tbsp rice wine vinegar
2 tbsp oyster sauce
2 garlic cloves, crushed
1 tsp white sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Standing time: 10 minutes

To make dressing, whisk together all the ingredients in a jug until combined. Set aside.

Place noodles in a bowl of hot water and stand for 10 minutes to soften. Drain and rinse under cold running water. Drain and place in a bowl with herbs, vegetables, onions, leek and chillies. Toss with dressing to serve.

Note

Red shiso leaves are from Asian food shops.

As seen in Feast Magazine, Issue 16, pg70.
  
Photography by John Laurie & Brett Stevens