To make the herb and noodle salad, soak noodles in boiling water
owels.
To make the noodle salad, combine all ingredients except honey
Combine garlic, ginger, five-spice, honey, marmalade and kecap manis in a large bowl. Add ribs and toss until coated. Cover; refrigerate overnight.
Heat an oiled grill pan on high heat. Drain ribs; reserve marinade. Cook ribs, brushing occasionally with reserved marinade, for 5 mins each side, or until cooked through.
For the crunchy noodle salad, whisk vinegar, sugar, soy sauce, sesame oil and garlic in a small bowl. Place remaining ingredients in a large bowl. Add dressing; toss gently to combine. Serve with ribs.
Prepare noodle salad: Heat large saucepan of water to boiling. Add rice noodles; remove from heat. Soak, uncovered for 5 minutes. Drain and rinse in cold water.
In large bowl combine noodles, baby corn, chicken, carrots, cucumber, red onion, cilantro, mint and peanuts.
Prepare dressing: In small bowl combine sweet chili sauce, lime juice, soy sauce and ginger. Toss with noodle salad to mix well.
side and make salad.
To make Noodle Salad:
In a large
int. Serve spring rolls with noodle salad and dipping sauce.
ivide them among the prepared salad bowls. Put the shrimp topping
e broth is ready.
Vietnamese mint has a very
art.
Meanwhile, for the salad, prepare noodles according to package
Remove heavy, thick veins from cabbage.
Shred cabbage and combine with scallions.
Break noodles, discarding flavor packages.
melt butter in medium frying pan.
Add noodles, almonds and Sesame seeds.
Brown mixture, stirring occasionally.
Mix all ingredients for salad dressing.
Add dressing just before serving.
DO NOT mix with cabbage until you are ready to serve.
MAKE VIETNAMESE DRESSING:
Simply mix all
Place noodles and broccoli in a large heatproof bowl. Cover with boiling water, and let stand for 5 minutes. Stir to separate noodle strands. Drain. Refresh under cold running water. Return to bowl.
Meanwhile, heat oil in a large pan over high heat. Add beef in 2 batches and cook for 2-3 minutes or until browned and cooked through.
Add warm beef, snap peas, green onion, cucumber, chili, dressing and soy sauce to noodle mixture and toss to combine. Serve warm salad topped with extra green onions and soy sauce.
(Alternatively, you can present this salad family-style: Toss the vegetables
For the ginger and lemongrass dressing, whisk together ginger, lemongrass, palm sugar, lime juice and fish sauce. Set aside.
Blanch carrots, snow peas and corn in boiling salted water for 30 seconds. Immediately drain and run under cold running water until cool.
Meanwhile, cook noodles in boiling salted water until just tender then drain.
Combine vegetables, noodles and duck in a large serving bowl along with sprouts, herbs, chilies and dressing. Toss gently to combine.
ours; reserve remainder to dress salad.
Prepare noodles according to
rowns.
Tip into the salad along with any juices.
he dressing over noodle salad and toss to combine. Spoon noodle salad into serving
Preheat oven to 400\u00b0F. Place chicken on a baking tray. Bake for 20 mins, or until golden and cooked. Slice thinly.
Soak noodles in boiling water in a large, heatproof bowl for 2 mins. Stir to separate strands then drain.
Add pepper, peas, carrot, onion, shallots, half the chicken and half the cilantro to noodles.
Whisk oil, juice, sauces, sugar and garlic in a small bowl and add to noodle mixture. Toss to combine.
Spoon noodle salad into bowls and top with remaining chicken and cilantro. Serve at once with lemon wedges.
Mix together the lime juice, fish sauce, sugar, ginger, chilli, garlic and shallots (or red onion).
Plunge the bean sprouts into boiling water for 10 seconds, drain them and rinse under cold water to stop them from cooking any further.
Mix the bean sprouts with the Chinese cabbage, Vietnamese mint and chicken.
Pour the dressing over the salad and toss all the ingredients together until they are well combined.
Serve as a light meal, or as a main dish over steamed rice.
ith Asian Restaurant Ginger-Soy salad dressing (recipe below, the last five