When I feel like fried noodles are too greasy and noodle soup are too basic, I settle for noodle salad.
You can use different types of noodle to make this noodle salad. It all depends on what you like. Making noodle salad reminds me of when I was younger, me and mum would always enjoy having noodle salad after our morning market shopping every week.
You can use wheat noodle or rice noodle to make this noodle salad. I prefer rice noodle as it feels lighter in terms of taste.
When making the salad, it is important not to put too much sour into the salad in the beginning. If your salad is salty or hot, it can be save by adding more ingredients and other flavors to counter it. If your salad is over sour, then it can not be fix easily. Unlike me, you might enjoy the extra sour taste to the salad so its really up to you.
Ingredients (1 serve)
30g rice noodle
half a handful of shredded cabbage
1 spoonful of thinly slice onion
a pinch of coriander
1/2 tablespoon garlic & onion oil
1/2 tablespoon soy sauce
1/4 tablespoon chili sauce
1/2 tablespoon roasted chickpea powder
1/2 tablespoon pounded dried shrimp
1/2 tablespoon vegetable soup broth
Preparation
boil rice noodle, once cooked drain it then wash it with cold water then drain the cold water.
thinly slice cabbage
thinly slice onion (red) or you may choose shallot
chop up coriander
wash dried shrimp with water and soak it in clean water for at least 15-30 minutes. After 15-30 minutes, squeeze all the water out then pound the shrimp or use food processor.
To make vegetable soup broth, in a pot put 2-3 cups water with some Pak choy, celery, onion, garlic, ginger with some salt and pepper then cook until boil.
Methods
Place all the ingredients into a bowl then mix thoroughly.
You may then add a squeeze of lemon at the end then mix the salad again.
You can enjoy it with the vegetable soup you made earlier during preparation.
Thanks for reading.
Recipe by Home
Written by Spices
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