Recipe

Taylor’s Thai Noodle Salad

Serves 4

Noodles make a substantial base for this Asian-inspired salad. Using Thai rice noodles can make this dish even easier as they normally only need soaking in boiling water – but check the instructions on the packet first!

Be aware of nut allergies – check that none of your friends or family are allergic before you make this recipe. The nut ingredients are optional.

Why not also try Taylor’s tasty salad dressing?

Ingredients:

  • 200g easy cook dried egg noodles or Thai rice noodles * 100g fresh beansprouts
  • 2 carrots
  • one quarter of a cucumber
  • 100g mangetout
  • half a red pepper
  • 4 spring onions
  • Fresh coriander or parsley
  • 50g unsalted cashew nuts (optional)

Equipment:

  • Weighing scales
  • Saucepan
  • Kettle
  • 2 x colanders
  • 2 x large bowls
  • Sharp knife (please get an adult to help you)
  • Chopping board
  • Vegetable peeler
  • Mug
  • Measuring spoons
  • Measuring jug
  • Grater
  • Serving bowl
  • Fork

Method:

  1. Cook the noodles according to the instructions on the packet. Drain and refresh by rinsing with cold water. Allow to cool completely.
  2. Rinse the beansprouts, then place in a large bowl and cover with cold water. Leave for 10 minutes, then drain. (This helps to crisp them up).
  3. Wash and dry all the other vegetables.
  4. Peel the carrots and then cut into long thin sticks (about 5cm long). Alternatively you could grate the carrot if you find this easier.
  5. Use a vegetable peeler to peel off thin ribbons of cucumber lengthways.
  6. Slice the mangetout in half lengthways.
  7. Remove the stalk, seeds and pith from the pepper and slice into long thin strips.
  8. Slice the spring onions thinly. Throw away the root end.
  9. Place the noodles in a large bowl. Add the drained beansprouts, and prepared cucumber, carrots, mangetout, red pepper, spring onions and coriander. Mix well with a fork.
  10. Give the dressing a final shake and pour over the salad. Combine thoroughly with the noodles and vegetables.
  11. Garnish with cashew nuts (optional).

Top tips

Toast the cashew nuts by dry frying in a pan until they turn golden brown.