Vegetable Noodle Salad
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Ingredients:
Serving Size: 2 people
- Tainan Thin Noodles - Original Flavor
- 3 finely sliced spring onions
- 1 small cucumber chopped
- 1 finely chopped carrot
- 1 cup finely chopped zucchini
- Little bit of broccoli florets
- 8 sugar snap peas
- 3 teaspoons dry toasted sesame seeds
- ¼ cup finely chopped red pepper
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 finely shredded chicken breast (cooked)
- And finely chopped coriander leaves for garnishing
Ingredients for Dressing
- 1 finely chopped shallot
- 1 teaspoon grated ginger
- 2 to 3 finely chopped garlic cloves
- 2 tablespoons soy sauce
- 3 to 4 tablespoons sesame oil
- 1 tablespoon honey
- 1 tablespoon lime juice
- ½ horseradish
- A pinch of black pepper
- Salt according to taste
Cooking Directions:
- Start the process by boiling sufficient water in a medium size pan, and then cook the noodles in it as per the directions offered in the package. Once cooked, drain the water from the pan and mix sesame oil in noodles to prevent them from sticking.
- Now create the dressing by combining all the dressing ingredients in a big bowl and whisk them effectively.
- After that take a pan and add enough water to it to blanch veggies like broccoli, carrots, sugar snap peas, and zucchini. Once done, pour them into a vegetable strainer and rinse with cold water.
- Chop the remaining ingredients like chicken breast, coriander leaves, green onions, garlic, cucumber, and red pepper etc., and add them to a big bowl.
- Now add noodles, and cooked as well as shredded chicken breast in the bowl. In addition to that, you also have to add grated ginger, blanched veggies, and dressing in the bowl and then toss the whole thing effectively.
- In the end, garnish your salad with sesame seeds and finely chopped coriander leaves before you serve it to your loved ones.
