The formula for this super easy noodle salad allows you to create a scrumptious meal with whichever ingredients you have on hand.
Contrary to many good cooks I know, I love following recipes. I don’t believe that they are restrictive. On the contrary, I feel super satisfied and proud when I follow a recipe step-by-step and produce an outstanding dish. But I like formulas, too—you know, recipes that provide guidelines, rather than instructions, so you can let your creative juices flow? This recipe—perfect on hot summer days!—is one such formula. Got noodles in the pantry, leftover meat, and veggies in the fridge? You’re all set for an easy weeknight meal. Want to turn it into a company-worthy dish? Marinate and grill your meat, carefully select your vegetables for a colorful result, and add in extra flavorful ingredients to kick it up a notch.
Regardless of your choices, the enticing aromas and textures of this easy noodle salad will make you want to enjoy it over and over again.
To make the dressing: Combine all of the ingredients in a glass jar with a screw-top lid. Shake vigorously and set aside. (You can make the dressing in advance and refrigerate it for up to 1 week.)
To make the salad: In a large mixing bowl, combine the cooked noodles along with the protein and fruit of your choice, as well as all the vegetables and toss to combine. Drizzle with about half of the dressing and mix well so all ingredients are coated with the dressing.
To serve: Divide the dressed Asian noodle salad between two serving bowls. Add the toppings of your choice and serve the remaining dressing on the side so each person can season to their liking.
The version of the salad I photographed (above) contained soba noodles, flank steak, green papaya, zucchini, carrots, radishes, Thaï basil, coriander, and peanuts.
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.