This is Lee’s favourite noodle salad recipe! When Lee was on prep, we used to make this dish whenever we invited friends over. It’s a delicious, aesthetic, and satisfying meal!
Asian Summer Noodle Salad
Difficulty: Easy1
servings20
minutes10
minutes463
kcal53
g38
g11
gThis is Lee’s favourite noodle salad recipe! When Lee was on prep, we used to make this dish whenever we invited friends over. It’s a delicious, aesthetic, and satisfying meal!
Ingredients
Haechomiin Noodles (Kelp)
1 packCooked Prawns (Peeled & Deveined)
200 gramMixed Lettuce Greens
70 gramGrated Carrot
50 gramSweet Corn
50 gramCherry Tomato
50 gramSoy Sauce
50 gramMinced Garlic
30 gramStevia
30 gramDasida (Beef Flavor)
5 gramLemon Juice
15 gramWhite-wine Vinegar
15 gramSesame Oil
10 gramToasted Sesame Seeds
2 gramBoiled Egg
1 pieceOptional: Fried shallots, boiled egg
Garnish: Chopped spring onion and black sesame seeds
Directions
- Preparation
- Prepare all the ingredients. Rinse the Haechomiin noodles thoroughly under cold water. Drain well and set aside.
- Prepare the cooked prawn.
- Grate the carrot (or use pre-made carrot salad). Slice cherry tomatoes in half. Wash and dry the salad leaves.
- If using, boil the eggs and prepare fried shallots for extra crunch.
- Make the sauce. In a small bowl, combine all dressing ingredients. Stir until well mixed!
- Cooking
- In a serving bowl, layer the ingredients in this order for a clean and appetizing look: salad leaves → cherry tomatoes → grated carrot → noodles → prawn → sweet corn → eggs and garnish
- Pour the dressing over the top.
- Finish with chopped spring onion, black sesame seeds, and any optional toppings you like. Serve cold and enjoy!
Notes
- Sauce recipe is for 2 servings!
- You can use any noodles you like. However, the ones I use are super low-calorie, which really helps reduce the overall calories. If you’re bulking, I recommend using soba noodles instead.