Thai-Style Cold Noodle Salad

    Recipe Picture:Thai-Style Cold Noodle Salad
    4

    Thai-Style Cold Noodle Salad

    (236)
    1hour25min


    203 people made this

    This is a zesty cold noodle salad that goes great as a side dish with barbecued chicken. It has a Thai flavour due to the coriander, chilli flakes and peanuts.

    Ingredients
    Serves: 8 

    • 500g soba noodles
    • 1 1/2 teaspoons dark sesame oil
    • 1/3 cup (65ml) rice vinegar
    • 1/3 cup (65ml) soy sauce
    • 1 juice from one lime
    • 1 zest of one lime
    • 2 tablespoons brown sugar
    • 2 cloves garlic, minced
    • 2 teaspoons chilli flakes, or to taste
    • 1 cup finely grated carrot
    • 1/4 cup coarsely chopped salted peanuts
    • 1/2 cup chopped fresh coriander

    Directions
    Preparation:15min  ›  Cook:10min  ›  Extra time:1hour chilling  ›  Ready in:1hour25min 

    1. In a large pot, cook soba noodles according to packet directions. Drain, rinse noodles with cold water and set aside.
    2. Pour into a large bowl the sesame oil, rice vinegar, soy sauce and lime juice. Mix in lime zest, brown sugar, garlic and chilli flakes; stir until sugar dissolves. Toss in carrots, peanuts and coriander.
    3. Stir noodles into dressing mixture. Cover and refrigerate at least 1 hour.
    4. Toss salad again before serving. If dry, splash with soy sauce and vinegar. Serve cold.
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    Reviews and Ratings
    Global Ratings:
    (236)

    Reviews in English (168)

    by
    106

    I give this 5 stars for the dressing alone. I have been trying to figure out how to duplicate the dressing which I've had on a similar salad and this hit the spot. That said, you should know that I "modified" it a bit. I used approx 3 Tbsp of lime juice, no zest, 1 Tbsp of white sugar and no garlic (husband hates it). The pepper flakes were a nice touch and you could also use Chinese chili (red) oil for some heat. To make it a dinner salad, I took precooked chicken, tossed it in some soy sauce and about 1/2 tsp of grated fresh ginger and added that, along with a couple of finely chopped green onions. I served it on a bed of chopped romaine lettuce. YUMMY! Thanks so much for the dressing - you made my day.  -  03 Aug 2005  (Review from Allrecipes USA and Canada)

    by
    85

    Yum! What a great recipe. I followed it almost exactly except I added sesame seeds instead of the peanuts, honey instead of brown sugar, Asian chili sauce instead of peppers, and some grated ginger. I also threw in some edamame along with shredded carrots. Just as good, if not better then the restaurants. UPDATE: two days later and its AMAZING!!! Definitely let it sit as long as you can. I wish it would last longer then two days but sadly its all gone  -  03 Dec 2008  (Review from Allrecipes USA and Canada)

    by
    67

    I used 1 lb. angel hair pasta because I didn't have the soba noodles, and they worked very well. I omitted the cilantro. Found the recipe to be tasty, but the vinegar taste was strong. If I made it again, I would reduce the amount of wine vinegar. A fresh tasting recipe.  -  11 Aug 2005  (Review from Allrecipes USA and Canada)

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