:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/TaRxbax2pquPqi1EK5ni/3037c0fb2182ac14a351cdc8244598.jpeg "Crispy Crunchy Fried Noodle Salad")
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Crispy Crunchy Fried Noodle Salad
This Crispy Noodle Salad is perfect for lunches, dinners, or a side dish when friends come over.
Ingredients
- 2 cups of shredded cabbage
- 1 Cup of shredded carrot
- 1 sliced bell pepper (any color you prefer)
- 1 Cup of Bean Sprouts
- 1 volume of fresh mint and cilantro each
- 1 Cup of roasted peanuts
- 2 tbls of vegetable oil
- 1⁄4 Cup of honey
- 1⁄4 Cup of soy sauce
- Juice of one lime
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Directions
Start by cooking the noodles. Follow the package instructions, but undercook them slightly (about a minute less than recommended), as they will become more crispy when fried.
Next, heat up the vegetable oil in a large frying pan over medium heat. Fry the noodles in the hot oil until they turn golden brown and crispy. A little tip from my experience - don't stir them too much, let them become crispy on one side and then flip to the other side.
While the noodles are frying, it's time to prepare the other components of the salad. Shred the cabbage and carrot, slice the bell pepper, and rinse the bean sprouts. Mix them all in a large bowl. Don't forget to add mint and cilantro for that extra zing.
Make the dressing by whisking together honey, soy sauce, and lime juice. Feel free to adjust the ratios to your liking, I sometimes add a bit more lime juice for extra tanginess.
Once the noodles are crispy, let them cool down a bit. Then, add them together with the roasted peanuts to the bowl of veggies.
Pour the dressing over the salad and toss gently to mix everything together. Be mindful not to break up too much of the crispy noodles.
Serve the salad fresh and enjoy the crunch in every bite.
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TammersCrispy Crunchy Fried Noodle Salad
This Crispy Noodle Salad is perfect for lunches, dinners, or a side dish when friends come over.
Start by cooking the noodles. Follow the package instructions, but undercook them slightly (about a minute less than recommended), as they will become more crispy when fried.
Next, heat up the vegetable oil in a large frying pan over medium heat. Fry the noodles in the hot oil until they turn golden brown and crispy. A little tip from my experience - don't stir them too much, let them become crispy on one side and then flip to the other side.
While the noodles are frying, it's time to prepare the other components of the salad. Shred the cabbage and carrot, slice the bell pepper, and rinse the bean sprouts. Mix them all in a large bowl. Don't forget to add mint and cilantro for that extra zing.
Make the dressing by whisking together honey, soy sauce, and lime juice. Feel free to adjust the ratios to your liking, I sometimes add a bit more lime juice for extra tanginess.
Once the noodles are crispy, let them cool down a bit. Then, add them together with the roasted peanuts to the bowl of veggies.
Pour the dressing over the salad and toss gently to mix everything together. Be mindful not to break up too much of the crispy noodles.
Serve the salad fresh and enjoy the crunch in every bite.
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