Move out of the way winter warmers, It´s time for summer sensations
With our SA weather being so unbearably hot lately, I have come to making cold dishes for dinner I have to say, I have not always been a fan of cold dinners, even when it is insanely hot like it is now but thanks to my Asian roomie, I have come to try and love some pretty delicious meals. This noodle salad has become a weekend favourite of mine, when I am in the mood for something flavourful that is easy to make, this salad has become my go-to dish. Because this dish is so simple, it is very versatile and can be made with different ingredients. This version is my favourite.
- 50g egg noodles
- 1 cup of red cabbage
- 1 stalk of spring onion
- 2 carrots
- 2 Radishes
For the Dressing:
- 1 heaping spoon of smooth peanut butter
- 3 spoons of thick soy sauce
- Red pepper flakes
- Garlic to taste
- 1 teaspoon of honey
- Fresh chilli
- 3 spoons of vinegar
Cook the egg noodles according to the packet instructions.
Julienne the carrots, slice the spring onion, grate the cabbage, and thinly slice the radishes.
Mix all the vegetables together in a large bowl. Add in the noodles and toss well until everything is nicely incorporated.
For the dressing; add the ingredients into a bowl, whisk well until the dressing is smooth but still thick. Adjust the taste accordingly, I add a little water to make the dressing a bit thinner but this is optional.
Pour the dressing over the vegetables and noodles and mix well with your hands or salad spoons. Serve cold with some sesame seeds if you like.