Simple Noodle Salad
This simple noodle salad from Elena Duggan is perfect for summer and so versatile - replace the grilled chicken with tofu or barbecued mushrooms for a vegetarian option, either way, Marty Boetz's soy mirin dressing elevates it to a whole new level
1 portion sweet potato noodles, cooked as per packet instructions, refreshed in ice water
1 medium carrot, shredded, julienned or use a peeler for strips
1 handful of snow peas, shredded
½ red onion, finely sliced
1 small cucumber, julienned
1tablespoon Uniquely Martin Boetz sweet soy mirin dressing to drizzle
1 piece grilled chicken thigh or firm tofu (Note: I marinated mine in turmeric and soy for a bit of colour and flavour)
Method and notes
You can either build layers on your serving plate or toss together first.
This is such a simple salad, you could absolutely add crushed nuts, fried onions, sliced chilli, pickled ginger or just about any other vegetable combination you can get your hands on – this combo works well because the dressing really shines, adding complexity to the otherwise simple pile of flavours and textures.
Recipe & image courtesy of Elena Duggan
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