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Thai Noodle Salad

What you need: 

400g oriental noodles (thin ones, make sure you make sure they don't have eggs)
2 cloves garlic minced
1 square of ginger minced
4 tablespoon oil
1/2 teaspoon sesame oil
3 teaspoon lemon juice
6 tablespoon brown sugar
6 tablespoon soy sauce
2-3 peppers (combination of red green yellow & orange)
1/2 - 1 cup cashews

What you do: 

1. Boil noodles in a pot of water for about 2-3 minutes (you don't want them over cooked) then drain and rinse with cold water till noodles are completely cool. Place in large bowl.
2. Cut up peppers into small chunks and put on top of noodles. Add cashews.
3. Take a small bowl and combine the rest of the ingredients alter amounts to taste. These are approx. amounts I will just add everything to taste and it comes out different every time.
4. Add to noodles and peppers by pouring in a spiral and then stir to cover all noodles This is best made a day ahead. And if you want more protein you can add tofu chunks.

Preparation Time: 
20 min
Cooking Time: 
Servings: 
4-6
Recipe Category: 

SO HOW'D IT GO?

This was amazing! I made it for a dinner party with the Polynesian Salad and they went very well together. I used 1/2 the soy sauce and 1/2 the brown sugar. Next time, I plan to add more vegetables and use tofu. Mushrooms would be great with this. It was a big hit and no doubt my meat-eating family would be inspired. :)

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I love making this, its so easy and taste so good. My whole non-vegan family loves to have some too :)

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oh ya... i used lime not lemon juice... yummy... tastes best right after you make it... next day had to add some braggs... but still good :)

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I used 4 bundles of Somen noodles, rice based soba sized ones.  I did add shredded carrots, minced jalepeno and black sesame seeds to the dish as a whole.  My daughter didn't like the cashews so I replaced them with the sesame seeds for her.  Oh, I did add a splash of siracha to give it some kick.

I have to say, its FANTASTIC.  I made cute little spoons to test the spices and nuts/seeds with a drizzle of sauce of them.  So good either that way as appetizers to slurp down or as the salad.  I plan on making this again and again!

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Amymylove, your picture makes me want to try this recipe :)

That's gonna be my lunch for tomorrow!

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This was REALLY good.  I used Buckwheat Soba Noodles, and added zuchini, mushrooms, brocholi and sesame seeds.  Very tasty.  I love this recipe. 

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This was AMAZING! I eyeballed everything... added carrots, red and orange bell peppers, english cucumber, and green onions for the veggies... forgot the cashews at first but put them on later... the salad tastes great either way! 5 starts all the way! I will be making this again and again and again...  :)>>>

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Holy moly, I just made this and it is good! Since it's just me who will be eating it I cut the recipe in half. I used 2 pakages of ramen noodles and some red bell pepper, mushrooms, snow peas and half a block of tofu.  I didn't have any ginger so I left that bit out. I did cut down on the sugar quite a bit and upped the amount of lime juice (instead of lemon) a tad.  Upon tasting it does seem a wee bit oily (the ramen noodles have oil in them...) so I might cut down the oil a bit next time, or maybe try a different noodle...  Anyway, I'm going to try and leave it in the fridge for hopefully a few hours, but it was so good when I tasted it I don't know if I'll succeed (there's no way I'll be able to leave it over night!).  Thank you for such a lovely recipe.  :)>>>

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i tried this but my own way and i didnt know where to find the noodles so i used spaghetti noodles, green/red/yellow peppers, i didnt measure anything and i added salt/pepper, also a Thai peanut sauce. this was best cold. i fed a few people and the noodles were gone faster than the veggies so i made more noodles and ate it the next day. thanks for sharing!

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Very very good!  My modifications to the recipe were: I used 3 tbsp of oil total, 2 tbsp vegetable oil and 1 tbsp. sesame oil; I used lime juice instead of lemon juice, and I only added 2 tbsp each of soy sauce and brown sugar.  I used red peppers, shredded carrots and green onion.  Loved the combination of flavours and am looking forward to leftovers tomorrow!

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