East meets West Noodle Salad Spring 2015 Merit

Serves: 2

Style: Modern

Difficulty: Easy

Ingredients

135 g Hakubaku Soba noodle (half packet) cooked and cooled
2 medium carrots, peeled and grated
3 stalks of celery stalks, cleaned and trimmed to ~20 cm then thinly sliced
6-8 medium size pre-prepared whole baby beetroot (purchased in the can or jar), dice to ~0.5 cm cubes
60 mL fish sauce
1 clove of garlic
1 bird eye chili
3 tsp castor sugar
2 tbsp fresh lemon juice
1 tbsp spoon olive oil
Ice burg lettuce, shredded
Dried fried shallots (available from Asian supermarkets)
Fresh mint leaves

Method

Step 1

Prepare the salad dressing by placing the garlic and chili into a mortar and pestle and pound it into paste. Transfer the garlic-chili paste into a bowl and mix with fish sauce, lemon juice, olive oil and castor sugar. Mix the dressing well to ensure all sugar are dissolved then set aside.

Step 2

Place the cold noodle, carrots, celery and beetroot into a medium to large salad bowl, add the salad dressing and toss well to ensure dressing and the vegetables are evenly distributed. Note: the beetroot juice will turn the noddle slightly pink.

Step 3

Divide the noodle salad into equal serving portions and garnish each serve with dried fried shallots, a hand-full of each fresh mint leaves and shredded ice burg lettuce. Serve immediately.

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