Delicious vegetables and noodles smothered in a tangy, sweet and sour Asian dressing. This is the very best Asian noodle salad you'll ever make at home!
Cook noodles according to instructions on the packet. (note 1)
Chop broccoli, capsicums, mushrooms, spring onion and roughly chop coriander.
Place broccoli and snow peas in a steamer and lightly steam for 3 minutes OR place broccoli and snow peas in a ceramic bowl or saucepan and pour boiling water over the vegetables. Leave for 3-5 minutes, then immediately strain and run them under cold water.
Drain noodles and place in a large salad bowl.
Top with capsicums, snow peas, broccoli, mushroom
Dressing
Place ingredients in a jar and shake
Adjust flavour accordingly
Add dressing to noodle salad and toss well, coating all the vegetables
Top salad with snow pea sprouts, cilantro and spring onion and serve
Notes
note 1 - I used Hokkien noodles in the past, they are easy to find in most Australian supermarkets in the fridge section. In America, I haven't found them in supermarkets yet but got the equivalent at an Asian grocery superstore in Portland. If you can't find them, soba noodles will do fine (see the image in post)note 2 - to blanch broccoli and snow peas, bring a large pot of water to the boil. Add veggies and boil for about 2-3 minutes (for max crunchiness). Take off and immediately run under cold water to stop the cooking process.