Choi Sum Noodle Salad with Creamy Peanut Dressing
The perfect summer noodle salad with a creamy sweet and salty peanut butte based dressing that is delicious eaten both hot or cold. This salad stores well in the fridge for a few days and travels well making it perfect for gatherings or picnics.
Substitutes:
- No choi sum? Use pak choi, kale or cavolo nero instead.
- No tomatoes? Use red pepper or grated carrots instead.
- Vegan? Use egg-free noodles instead.
- No peanut butter? Try with any nut or seed butter you have on hand.
- No apple cider vinegar? Use lime juice instead.
- No sesame oil? Use olive oil instead.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 2
Ingredients:
200 g Choi sum
2 Tomatoes (chopped )
1 Onion (sliced )
300 g Egg noodles
2 tbsp Sesame oil
1 tbsp Sesame seeds
For the dressing:
2 tbsp Peanut butter
1½ tbsp Soy sauce
2 tbsp Apple cider vinegar
3 tbsp Water
1 Garlic clove
Ginger (2 cm piece )
Recipe:
- For the dressing, blend together the soy sauce, vinegar, peanut butter, sesame oil, ginger, garlic, and water in a small food processor, until smooth.
- Set aside the leaves of the choi sum and shred the stems. Place a frying pan over a medium heat. Add the sesame oil, onion, and chopped choi sum stems to the pan. Fry for 3-5 minutes, until soft, then stir in the leaves, frying for a final minute.
- Toss in the noodles and peanut butter dressing and cook for 2 minutes, until everything is well coated.
- Add the noodles to a large mixing bowl and toss in the chopped tomatoes and sesame seeds. Enjoy hot or cold.
How to store
Store in an airtight container the fridge for up to 3 days.
