It’s summer in Australia and come dinner time, it’s often still a bit too warm to be consuming piping hot food (or standing in front of a hot stove or bbq for that matter). So at times like these, what's an option to cure a craving for peanut sauce? A cold noodle salad of course! This quick and easy dish is inspired by a Japanese cold soba noodle salad. While we like to use an egg noodle or simple dried noodle, you can keep it gluten free by using soba noodles made from buckwheat. Our satay sauce is the key ingredient for the dressing that we’re nicknaming “Eighteen Thousand Island Dressing” (yes, we know..).
Ingredients for dressing
3 tablespoons of Eighteen Thousand Island Satay Sauce
2 tablespoons of light soy sauce
1 tablespoon of sesame oil
1 tablespoon of lime juice
2 tablespoons of honey
1 tablespoon of balsamic vinegar
Ingredients for noodles
400g of egg, dried or soba noodle
1 carrot cut into long, thin slices
1 zucchini cut into long, thin slices (use cucumber if you prefer)
1 red capsicum cut into long, thin slices
If using dry noodles, boil noodles as directed, drain and place in a colander and hold under a cold water tap until noodles are cool.
In a small bowl, add all dressing ingredients and mix thoroughly until consistent.
Toss the carrot, zucchini and capsicum through the cold noodles and pour the dressing over. Give it a final quick toss and serve!