A sassy noodle salad, made whizzing together fresh ingredients including red onion, cilantro and lime, becomes the perfect accompaniment to any grilled meat or seafood.
We first tried this noodle salad piled high in a lettuce wrap with this chicken satay with peanut sauce. A Jamie Oliver recipe, it was a delicious explosion of flavours as the chicken itself is quite flavourful. It was however very spicy as the original recipe calls for one entire red chile – and they are smokin hot! So we’ve paired down the heat and would even suggest just one or two thin slices of red chile until you are sure you can take the heat.
With so many varieties available, I have had my share of chow mein noodles. I like this brand of instant noodles as inside the package are 8 individual groups of noodles which works perfectly when you want either a small portion or need to portion the noodles out. We used 4 of the groups for this recipe leaving 4 for soup or whatever else we want to add noodles to.
A delicious salad you will want to make again.
- 8 ounces dried chow mein noodles
- 1/4 medium red onion peeled & rough chopped
- 1/2 fresh red chile seeds, ribs and stem removed
- 1/2 bunch fresh cilantro
- 1 tbsp soy sauce
- Juice of 1/2 lime
- 1 tsp sesame oil
- 1 tsp fish sauce
- olive oil
- Food Processor or immersion blender
- Put your noodles in a large bowl, cover with boiling water and a plate. Let them soak for about 7-10 minutes.
- Place the red onion in your mixer of choice. Add the red chile, cilantro, soy sauce, 1-2 tbsp olive oil, lime juice, sesame oil and fish sauce. Puree until smooth. Pour into a large bowl.
- Drain your noodles, give a quick rinse with water, drain again then add to bowl with sauce. Stir well to combine flavours of sauce with noodles. Serve with Chicken Satay in Lettuce Leaf Wraps.