Lemongrass yuzu ponzu noodle salad.

One bowl recipeLunchDinnerYummy for Kids!Great for entertaining!Fast dinner!VegetarianVeganGluten-freeDairy-freeSugar-freeNut-free
Written By Amanda Cordony

Cook time: NA | Prep time: 20 mins | Serves: 4

Ingredients.

  • 200g rice noodles

  • 1/4 (4 cups) green cabbage, thinly sliced with a mandoline

  • 3 carrots, grated

  • 1/2 cup basil leaves

  • 1/2 cup mint leaves

  • 1/2 cup shallots, thinly sliced

  • 1/2 cup salted peanuts

  • 1/4 cup fried shallots

Dressing Ingredients:

  • 1 lemongrass, white section, finely sliced

  • 3cm ginger, minced

  • 2 garlic cloves, minced

  • 1/4 cup mirin

  • 1/4 cup yuzu ponzu

  • 1 lime, juice and zest

  • 1 tablespoon honey

Garnish:

  • 1 lime, cut into wedges.

  • drizzle of yuzu ponzu

  • Sambal for chilli kick

Method.

1. To make the dressing add lemongrass, ginger, garlic, mirin, lime juice and zest, honey and yuzu to a jar and shake well. This can be made up to 3 days in advance. Store in the fridge.

2. Boil the kettle. Add noodles to a heat-proof bowl and add the boiling water to cover the noodles. Follow packet instructions for timing.

3. In a large serving bowl add your noodles, cabbage, carrots and dressing. Mix well. Wait 5 minutes for the noodles to cool then add the basil, mint and shallots. Gently combine the noodles so the herbs stay predominantly at the top.

4. Add peanuts, fried shallots, lime wedges and an extra drizzle of yuzu ponzu to serve.

COOKING NOTES

  • You will find Yuzu Ponzu, fried shallots in most supermarkets and all Asian supermarkets.

Enjoy! Amanda x

Amanda Cordony https://www.thecordonykitchen.com
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