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
East meets West Noodle Salad Spring 2015 Merit
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.
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.
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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