Lemongrass yuzu ponzu noodle salad.
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.