Recipe: Thai-style glass noodle salad

So while the rest of London heads out to enjoy the sunshine with a pint by the river, I’m a prisoner of my paycheck and spending the evening rifling around my fridge in search of something – anything – that can be fashioned into something cold and delicious.

This salad is a quick and easy way to use up some leftover veg – I used peppers, carrots and mooli but you could substitute celery or lettuce, for example. The dressing has the sweet-sour tones of fish sauce and limes – very loosely South-East Asian, but with no geography in particular.

Thai-style glass noodle salad 

Ingredients

For the dressing:

Juice of 1 lime

1 x tbsp fish sauce

1/2 tbsp light soy sauce

1/2 tsp sesame oil

2 x tbsp vegetable/sunflower oil

1 tsp caster sugar

1/2 tsp black pepper

1 x spring onion, finely chopped

1/4 red chili, sliced

For the salad

100g dried glass noodles

1 x carrot, julienned

1/4  x mooli, julienned

1 x pepper, julienned

1/2 small onion, very finely sliced

Handful fresh coriander, chopped

Method

  1. Combine the dressing ingredients and set to one side
  2. Prepare the noodles as per the instructions (usually soak a couple of minutes in boiled water)
  3. Drain and rinse under the cold tap until chilled through
  4. Add to the remaining veg and add the dressing
  5. Mix well and serve immediately

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