Asian Noodle Salad Recipe
Flat noodles, carrot, broccoli, sesame seeds, pickled peppers in a ponzu sauce.
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Cook the noodles
Bring a pot of water to a boil. Add the flat rice noodles and cook for about 4-5 minutes or until al dente. Drain and rinse under cold water to stop cooking. Set aside.
- 2
Prepare the vegetables
In a large bowl, combine the julienned carrot and broccoli florets. If you prefer, you can blanch the broccoli for 1-2 minutes for a softer texture.
- 3
Combine the ingredients
Add the cooked flat noodles to the bowl with the vegetables. Toss in the sliced pickled peppers and sesame seeds.
- 4
Make the ponzu sauce
In a small bowl, mix together 3 tablespoons of ponzu sauce with a teaspoon of sesame oil. Adjust to taste.
- 5
Dress the salad
Pour the ponzu sauce over the noodle salad and toss well to combine all ingredients evenly.
- 6
Serve
Chill in the refrigerator for 15 minutes before serving or serve immediately at room temperature.