This Green tea noodle salad with orange and wasabi is an easy midweek dinner and leftovers are a real treat for lunch the following day.
I just love a good noodle salad.
This one is made with the goodness of green tea. Green tea noodles offer antioxidant properties, making them a healthier choice. They are also gluten free & vegan friendly.
Feel free to switch up the vegetables you use for this lovely salad. It is a very easy dinner to prepare and leftovers are always welcome the next day.
Nellie
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Serves 4
250 g (approx 3 bundles from a packet) of green tea noodles (avail at Woolworths & Asian stores)
2 carrots, grated or sliced into fine matchsticks
100g snow peas, top and tail
1/2 red onion, sliced finely
1/2 cucumber (approx 150g), sliced finely
2 tablespoons finely torn or sliced fresh mint leaves
Dressing
1 small orange, zest & juice required
½ cup freshly squeezed orange juice
2 tablespoons fresh ginger, finely grated on a microplane
1 teaspoon mirin
1 teaspoon rice vinegar
1 tablespoon shoyu or Soy
1 teaspoon sesame oil
½ teaspoon wasabi powder
Bring a pot of water to a boil, quickly blanch the snow peas and onion separately (up to 1 minute) until slightly crisp. Remove with a spider or slotted spoon & into iced water.
Add the noodles to this pot of boiling water and cook until al dente (approx 5 minutes). Drain and rinse under cold running water. Set aside. Use a little oil to prevent them from sticking, if necessary.
Slice the snow peas in half lengthways.
Dressing
Whisk together all the dressing ingredients and pour over the noodles. Add all the blanched and fresh vegetables. Mix thoroughly and top with fresh mint.
Allow to mingle & marinate for 30 min before serving.
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