Noodle Salad

The following recipe is taken from our book The Self Sufficient-ish Bible.  Looking back at it there may be a couple of thing I would do now, which I didn’t in the original recipe. Now I may use rice vinegar and smoked paprika in the dressing and I perhaps some toasted seeds along with it.  Vegans could use egg free noodles and rather than hard boiled eggs, use tofu.

Chinese Winter Salad  Serves 2

Ingredients

140g Noodles (2 blocks)

2 Eggs

150g (this is roughly about eight large leaves) Green Leaves such as cabbage, spinach or Chinese cabbage

100g of Broccoli

 Dressing

2 Tablespoons (40ml) of Olive oil

Pinch of Nutmeg

Black Pepper

  Method

  1. Hard boil the eggs for about 4-5 minutes
  2. Cook the noodles as the packet instructions
  3. Shred the green leaves then with the broccoli steam or boil in a little water
  4. Once cooked shell the eggs and quarter them then combine all the ingredients in a bowl
  5. Mix all the dressing ingredients together in a cup or bowl and pour over the salad
  6. Serve as a main dish on its own with fish or cooked tofu

4 Comments on Noodle Salad

  1. Mmmm…do you think this will go well with rice noodles as well? I am heading over to Thailand for 6 weeks soon and I know they carry mostly those. Maybe I will give this recipe a whack, if I ll remember it entirely :)

    Sincerely, Buyseech

  2. Can I replace the Broccoli with anything else? I really dislike broccoli, but don’t mind any other greens.

    Cheers.

  3. I’m sure rice noodles would be fine. It’s one of those mix and match recipes that will lend itself to a whole host of different ingredients.

  4. I recently tried this with tagliatelle pasta instead of egg noodles and it worked a treat! So simple (and easy) but very tasty.

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