Looking for a refreshing meal on a warm summer day? This Summer Noodle Salad is perfect for you! It’s easy to make, healthy, and delicious.
Enjoy this refreshing Summer Noodle Salad that is sure to keep you cool and satisfied on a hot day!
Ingredients
- 200g dried noodles
- 2 handfuls each of julienned red peppers, bamboo shoots in brine, carrot and cucumber
- 2 handfuls of chopped salad mix
- 2-3 tbsp of Roasted cashews
- 2 handful of fresh coriander leaves and tender stems, roughly chopped
- 300g firm tofu, air-fried or panfried
For dressing
- 3 tbsp vegetable oil
- 2 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- 1 small clove of Garlic, minced
- 1 tsp sugar
- 3 tbsp Chinese black vinegar (alternatively use rice vinegar)
- 3 tbsp light soy sauce
- 1 tbsp gochugaru
- Freshly ground black pepper to taste
Recipe Preparation
Cook Noodles: Follow the package instructions to cook the noodles. While the noodles are cooking, prepare the dressing.
Make Dressing: Mix all dressing ingredients, except for the vegetable oil, in a heatproof bowl. Heat the vegetable oil in a frying pan on high heat until it’s smoking hot. Carefully pour the hot oil over the dressing ingredients and stir to combine. Set aside to cool.
Cool Noodles: Once the noodles are cooked, drain them in a sieve and rinse with cold water or place them in an ice bath for a few minutes. Drain thoroughly.
Assemble Salad: Transfer the noodles to a medium mixing bowl. For each serving, mix about 3 tablespoons of dressing with the julienned vegetables, a couple of tablespoons of crushed cashews, and a handful of fresh coriander leaves with tender stems.
Serve: Plate the noodle salad with air-fried tofu and serve immediately.
Tips:
Prep Ahead: Make the dressing in advance and keep it in the fridge for up to a week.
Meal Prep: Julienne the vegetables and store them individually in food containers for a quick and easy lunch.