Summer is coming, so here’s another favourite that’s perfect for BBQs! Oddly enough, it’s the boys that really seem to love this one, I think it’s the sweetness of the teriyaki?. Who cares? Boys eating salad? Yippee! The beauty of this Asian Noodle Salad with Teriyaki Dressing recipe is not following it exactly. Go with whatever ingredients you have, and use seasonal vegetables. The result is a different but delicious salad every time. This recipe looks like a lot of steps, but if you have your timing right, make my Chicken Teriyaki one night, keep the leftover sauce and make this later on during the week, that keeps things easy (smart thinking, hey?)
Asian Noodle Salad with Teriyaki Dressing
Serving Size
Serves 8
Ingredients
- Cooked and cooled Asian noodles (I used a double pack of Trident's Singapore Noodles, but you can use any kind of noodle: Soba, Udon, Hoikken, flat rice noodles, even 2 minute noodles are great)
- 1 onion – finely sliced
- 3 cloves garlic - crushed
- 1 large thumb of fresh ginger - grated
- 1 tlb unflavoured oil (e.g. rice bran/canola)
- 1 tlb sesame oil
- 4c “cooking” veges - Use whatever is in season: E.g. Mix of carrot, coloured capsicum, green beans, broccoli, zucchini, asparagus etc
- 1/2 chopped telegraph cucumber
- 2 tomatoes chopped
- 2 handfuls of mung beans
- 1/2 c cashews or peanuts (for garnish)
- 2 Tlb toasted sesame seeds (dry fry these in a frying pan over a medium heat until brown)
- 1/4 c chopped coriander (for garnish)
For the Teriyaki Dressing:
- Teriyaki dressing (combine the following in a jar, screw the lid on and give it a good shake)
- ½ c Teriyaki Sauce - see recipe below
- 2 Tlb Japanese rice wine vinegar (you could use white vinegar if you were desperate)
- 1 tlb sesame oil
For the Teriyaki Sauce:
- 1/2 Cup Soy Sauce
- 1/2 Cup Japanese Rice Alcohol (Mirin) – check out the pic below if you haven’t heard of this ingredient
- 1/2 Cup White Sugar
- 1/2 tsp Ground Cinnamon
Instructions
- Make the Teriyaki Sauce: Method: Mix together all ingredients. Bring to boil and cook until slightly thickened (2 or 3 minutes)
- Place the sesame oil in a wok and when hot, add the onion, garlic and ginger. Cook over a medium to high heat until just starting to brown.
- Add the ‘cooking veges’ to the wok and cook until tender (don’t overcook). Transfer to a plate to cool down.
- Place noodles on a large platter/in a large salad bowl.
- Top the noodles with the (cooled) cooked veges. Add cucumber, tomatoes, mung beans and mix through (using your hands is quickest, don't be shy, get stuck in there!).
- Drizzle over teriyaki dressing
- Biff on the garnish (coriander, nuts and sesame seeds). Voila!
- Best served with kitchen tongs to get down through the veges to the delicious noodles (which will have absorbed that gorgeous teriyaki dressing).
