This Chinese noodle salad makes a perfect light lunch. All the different herbs add texture and flavour and are as important as the vegetables.
800 g Hokkien noodles
½ cup Thai basil leaves, larger leaves torn
⅓ cup hot (Vietnamese) mint leaves
⅔ 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
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.
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.
Red shiso leaves are from Asian food shops.
As seen in Feast Magazine, Issue 16, pg70.
Photography by John Laurie & Brett Stevens