Name: Noodle salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8
Ingredients: 375 gram fresh thin egg noodles; 100 gram (2 cups) finely sliced chinese cabbage; 4 green onions (green shallots), sliced finely; 200 gram bean sprouts, trimmed; 1 large (180g) carrot, julienned; 100 gram snowpeas, trimmed and julienned; 1 large (200g) red capsicum, flesh julienned; 1 bunch coriander, leaves picked; 2 tablespoon black sesame seeds; 1 long red chilli, sliced finely; Dressing; 1/3 cup hoisin sauce; 2 slice lime juice; 2 teaspoon sesame oil; 2 teaspoon brown sugar; 1 tablespoon finely chopped coriander stems

Noodle salad

This Asian-style noodle and cabbage salad is flavoursome, filling and oh-so delicious!

Serves 8

Prep

20M

Cook

Total

25M

Ingredients

375 gram fresh thin egg noodles

100 gram (2 cups) finely sliced chinese cabbage

4 green onions (green shallots), sliced finely

200 gram bean sprouts, trimmed

1 large (180g) carrot, julienned

100 gram snowpeas, trimmed and julienned

1 large (200g) red capsicum, flesh julienned

1 bunch coriander, leaves picked

2 tablespoon black sesame seeds

1 long red chilli, sliced finely

Dressing

1/3 cup hoisin sauce

2 slice lime juice

2 teaspoon sesame oil

2 teaspoon brown sugar

1 tablespoon finely chopped coriander stems

Method

1.Bring a large pot of salted water to the boil and add the egg noodles. Stir with tongs to separate and cook for 1-2 minutes. Drain, rinse well and transfer to a large bowl. Using a pair of kitchen scissors roughly cut them into 5cm lengths.

2.Meanwhile, to make the dressing; in a small bowl, combine the hoisin sauce, lime juice, sesame oil, sugar and a tablespoon of the chopped coriander stem. Pour over the noodles and toss to combine.

3.Add the cabbage, green onions, bean sprouts, carrot, snow peas, capsicum and coriander leaves to the noodles and toss to combine.

4.Transfer salad to a serving platter and sprinkle with the sesame seeds and red chilli.

Not suitable to freeze or microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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