Asian Noodle Salad

My Go-To Asian Noodle Salad: A Busy Woman's Delight

As a working mom, time is my most precious commodity. Dinner needs to be quick, healthy, and delicious – a tall order, I know! That's why I’ve perfected this Asian Noodle Salad. It’s a vibrant, flavourful dish that comes together in a flash, leaving me with more time for my family and less time stressing over what's for dinner. This recipe is incredibly versatile; I adjust it based on what's fresh at the market or what I have on hand in the pantry.

The beauty of this salad lies in its simplicity. There’s no complicated technique or obscure ingredients. I usually start with a base of protein – usually chicken tenderloins, because they’re quick to cook and readily available. But feel free to substitute with shrimp, tofu, or even leftover grilled steak. The key is to cook the protein ahead of time, either the night before or earlier in the day. This makes assembling the salad a breeze.

Next comes the colorful medley of vegetables. I love using a mix of textures and colors – crisp carrots, juicy tomatoes, crunchy cucumbers, and peppery radishes. Baby spinach adds a touch of freshness and some much-needed nutrients. The vegetables are easily customizable, too. Feel free to swap in your favorites – bell peppers, shredded cabbage, edamame – whatever strikes your fancy. I always try to incorporate what is fresh and in season. And a handful of fresh herbs - basil, cilantro, mint – really elevates the flavor profile.

The star of the show, however, is the dressing. It’s a simple blend of sweet chili sauce, fresh lemon juice, fish sauce, and a touch of dried herbs. The balance of sweet, sour, and savory is just perfect. It’s tangy and bright, adding a delightful kick to the entire salad. I usually make a larger batch of the dressing and keep it in the fridge for future salads or as a marinade for other dishes.

Noodles are the perfect binding agent for this salad. I love using rice noodles, but you can easily use other types, such as soba noodles or even zucchini noodles for a lower-carb option. The key is to cook them according to package directions and rinse them under cold water to prevent sticking. Once everything’s prepped, it's simply a matter of combining everything in a large bowl, tossing it gently, and serving.

This Asian Noodle Salad is more than just a meal; it’s a testament to efficient cooking and deliciousness. It’s a vibrant dish that nourishes the body and pleases the palate, all while fitting seamlessly into a busy lifestyle. It's become a staple in our household, and I'm confident it will quickly become a favorite in yours as well. I often double the recipe because it's so good, we always have leftovers for lunch the next day! Feel free to experiment with different vegetables and proteins to make it your own. Let me know in the comments what variations you try.

Pro Tip: Prep all your ingredients ahead of time and store them separately in the fridge. This will make assembling the salad even faster on busy weeknights. You can also make the dressing in advance, which further streamlines the process.

Serving Suggestion: Serve this salad alongside grilled chicken or fish for a complete and satisfying meal. It's also delicious as a side dish to any Asian-inspired entree. I've even been known to use it as a light lunch on its own. The possibilities are endless!

Variations: The possibilities for this salad are truly endless. Get creative and experiment with different ingredients. Here are a few ideas:

• Protein Options: Tofu, shrimp, steak, or even chickpeas for a vegetarian option.
• Vegetable Options: Broccoli florets, shredded carrots, edamame, sliced bell peppers.
• Noodle Options: Soba noodles, udon noodles, or even quinoa for a gluten-free alternative.
• Dressing Variations: Add a touch of sesame oil, peanut butter, or sriracha for different flavor profiles.

I encourage you to make this salad your own, incorporating your favorite ingredients and flavors. Happy cooking!

Step-by-step

• Mix all the ingredients together and place into the fridge while preparing the salad.
• Lightly oil your Veroma tray and place chicken on top (the oil will stop the chicken from sticking, making it easier to wash).
• Sprinkle with dried herb of choice and a little sea salt flakes.
• Place 1 litre of water into the TM bowl and place the Veroma into position.
• Steam chicken for 14 minutes / Veroma / speed 3… check for doneness, and if necessary continue for another minute or two.
• Put chicken aside and allow to cool for at least fifteen minutes.
• Place all the other veggies and herbs into the salad bowl.
• Make the sauce if you haven’t already done so.
• Prepare your noodles of choice as per packet directions (once drained run cold water over the noodles to cool, then add to the salad ingredients).
• Alternatively prepare your zucchini noodles and add to the salad bowl.
• Slice or tear the chicken into shreds and add to the salad with half the dressing and mix together.
• Check the salad for seasoning and add more dressing if necessary.
• Serve in large bowls with extra dressing on the table.
• Leftovers can be stored in the fridge until the following day.