Crispy Noodle Salad by @fitgreenmind

1h

3 servings

🍜

130 g

Asian noodles

🫗

30 ml

Oil

🍛

5 ml

Curry powder

🧂

Salt

🍛

5 ml

Red curry paste

🥢

30 ml

Light soy sauce

🍋

15 ml

Lime juice

🍬

25 g

Sugar

💧

60 ml

Water

🌿

1 bunch

Cilantro

🌿

1 bunch

Mint

🥒

1 medium

Cucumber

🥥

15 g

Coconut flakes

🥜

15 g

Peanuts

🧅

15 g

Fried onions

  1. Preheat

    Preheat the oven to 200°C (400°F).

  2. Cook
    • Asian noodles
    • Water

    Cook the Asian noodles in boiling water according to the package instructions.

  3. Drain
    • Asian noodles
    • Water

    Drain the cooked Asian noodles in a colander. Rinse them under cold water and let them cool.

  4. Combine
    • Asian noodles
    • Cooking oil
    • Curry powder

    Combine the cooled Asian noodles with 2 tbsp cooking oil, 1 tsp curry powder, and salt to taste.

  5. Spread
    • Asian noodles

    Spread the seasoned noodles on a baking sheet. Bake for 25 minutes, stirring once halfway through, until crispy.

  6. Whisk
    • Red curry paste
    • Light soy sauce
    • Lime juice

    Whisk together 1 tsp red curry paste, 2 tbsp light soy sauce, lime juice, 2 tbsp sugar, and 60 ml water.

  7. Slice
    • Cucumber
    • Fresh cilantro

    Slice the cucumber into thin pieces. Roughly chop the fresh cilantro and fresh mint.

  8. Combine
    • Cucumber
    • Fresh cilantro
    • Coconut flakes

    Combine the cucumber, fresh cilantro, fresh mint, coconut flakes, peanuts, and fried onions in a large bowl.

  9. Add
    • Asian noodles
    • Red curry paste
    • Light soy sauce

    Add the crispy Asian noodles to the salad. Pour over the dressing and toss until evenly coated.

  10. Spoon
    • Lettuce cups
    • Asian noodles

    Spoon the crispy noodle salad into lettuce cups. Serve immediately to preserve the noodles' crunch.

Crispy Noodle Salad by @fitgreenmind

1h

3 servings

🍜

130 g

Asian noodles

🫗

30 ml

Oil

🍛

5 ml

Curry powder

🧂

Salt

🍛

5 ml

Red curry paste

🥢

30 ml

Light soy sauce

🍋

15 ml

Lime juice

🍬

25 g

Sugar

💧

60 ml

Water

🌿

1 bunch

Cilantro

🌿

1 bunch

Mint

🥒

1 medium

Cucumber

🥥

15 g

Coconut flakes

🥜

15 g

Peanuts

🧅

15 g

Fried onions

Preparation Steps

  1. Step 1/10

    Preheat the oven to 200°C (400°F).

  2. Step 2/10

    Cook the Asian noodles in boiling water according to the package instructions.

    🍜Asian noodles
    💧Water
    🍲Saucepan

  3. Step 3/10

    Drain the cooked Asian noodles in a colander. Rinse them under cold water and let them cool.

    🍜Asian noodles
    💧Water
    🧺Colander

  4. Step 4/10

    Combine the cooled Asian noodles with 2 tbsp cooking oil, 1 tsp curry powder, and salt to taste.

    🍜Asian noodles
    🫗Cooking oil
    🍛Curry powder
    🧂Salt
    🥣Mixing bowl
    🥄Measuring spoon

  5. Step 5/10

    Spread the seasoned noodles on a baking sheet. Bake for 25 minutes, stirring once halfway through, until crispy.

    🍜Asian noodles
    🍳Baking sheet

  6. Step 6/10

    Whisk together 1 tsp red curry paste, 2 tbsp light soy sauce, lime juice, 2 tbsp sugar, and 60 ml water.

    🍛Red curry paste
    🥢Light soy sauce
    🍋Lime juice
    🍬Sugar
    💧Water
    🥣Mixing bowl
    🥄Whisk
    🥄Measuring spoon

  7. Step 7/10

    Slice the cucumber into thin pieces. Roughly chop the fresh cilantro and fresh mint.

    🥒Cucumber
    🌿Fresh cilantro
    🌿Fresh mint
    🔪Knife
    🪵Cutting board

  8. Step 8/10

    Combine the cucumber, fresh cilantro, fresh mint, coconut flakes, peanuts, and fried onions in a large bowl.

    🥒Cucumber
    🌿Fresh cilantro
    🌿Fresh mint
    🥥Coconut flakes
    🥜Peanuts
    🧅Fried onions
    🥣Mixing bowl

  9. Step 9/10

    Add the crispy Asian noodles to the salad. Pour over the dressing and toss until evenly coated.

    🍜Asian noodles
    🍛Red curry paste
    🥢Light soy sauce
    🍋Lime juice
    🍬Sugar
    💧Water
    🥣Mixing bowl

  10. Step 10/10

    Spoon the crispy noodle salad into lettuce cups. Serve immediately to preserve the noodles' crunch.

    🥬Lettuce cups

Composition

Ingredients

Types

Grains, Noodles, Spices, Seasonings, Condiments, Fruits, Citrus, Sweeteners, Water, Vegetables, Nuts, Coconut, Legumes, Toppings

Ingredients

Asian noodles, Oil, Curry powder, Salt, Red curry paste, Light soy sauce, Lime juice, Sugar, Water, Cilantro, Mint, Cucumber, Coconut flakes, Peanuts, Fried onions

Notes

Salt (to taste), Lime juice (juice of half a lime), Cilantro (a bunch, fresh, combined with mint), Mint (a bunch, fresh, combined with cilantro), Cucumber (mashed and sliced)

Allergens

Gluten, Soy, Tree nuts, Peanuts

Dietetics

Dietary regimen

Pescatarian

Calories

390 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 56g, Fat: 16g, Fiber: 4g, Sugar: 13g

Nutritional Information

Minerals

Sodium: 850mg, Potassium: 390mg, Iron: 2.8mg, Calcium: 65mg

Vitamins

Vitamin C: 12mg, Vitamin K: 38mcg, Folate: 65mcg

Preparation

Time Information

Preparation

35 minutes

Cooking

25 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Saucepan, Colander, Baking sheet, Mixing bowl, Whisk, Knife, Cutting board, Measuring spoon

Appliances

Oven, Stove

Type

Type

Type Of Dish

Salad, Main Course, Side Dish

Occasions

Lunch, Dinner, Meal Prep, Summer

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Asian

Geographic

to inform

Various

Aspect

Texture

Crispy, Crunchy, Chewy, Juicy, Fresh

Flavors

Savory, Sweet, Tangy, Spicy, Herbal, Curry

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave in direct sunlight), fridge : 3 days (Store the salad and dressing in airtight containers,Store crispy noodles separately,Add crispy noodles immediately before serving), freezer : (Not recommended because cucumber, herbs, and crispy noodles lose texture)