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Recipe Detail Page
Thai Egg Noodle Salad with Grilled Bok Choy
Summer 2013
The creaminess in this versatile salad comes from coconut milk, not mayonnaise. Grilled shrimp, chicken or even tofu are good complements to the Asian flavours. This salad is vegetarian, and with the use of eggless noodles or pasta it can be vegan as well.
Serves 8
DRESSING
1 to 2 limes
1 can (400 mL) full-fat coconut milk (not coconut crème), about 13½ oz (415 g)
1 tbsp (15 mL) dark sesame oil
1 tbsp (15 mL) finely grated fresh ginger
1 large garlic clove, minced
1 tsp (5 mL) salt
½ to 1 tsp (2 to 5 mL) hot red chili flakes
2 tbsp (30 mL) finely chopped fresh herb (choose from basil, mint or coriander, or chop a combination)
SALAD
1 large carrot
1 large sweet red pepper
5 oz (150 g) snow peas
1 cup (250 mL) corn kernels, preferably freshly cooked and cut from cob, or use frozen kernels
3 to 4 green onions, thinly sliced
10 oz (300 g) dried “instant” Chinese egg noodles or 1 pkg (500 g) refrigerated chow mein noodles (see TIP)
1 cup (250 mL) roasted and salted peanuts, coarsely chopped, divided
1 lime, cut into wedges
BOK CHOY
8 baby bok choy, about 24 oz (720 g)
2 tbsp (30 mL) soy sauce
2 tsp (10 mL) dark sesame oil
1 To make dressing, zest 1 lime. Squeeze ¼ cup (60 mL) juice. Vigorously shake can of coconut milk before measuring 1 cup (250 mL). Whisk measured coconut milk with zest, juice, sesame oil, ginger, garlic, salt and chili flakes; stir in chopped herb. Set aside so flavours mellow. Save remaining coconut milk in a jar in refrigerator.
2 Julienne carrot, red pepper and snow peas; add corn and green onions. Toss together to mix vegetables.
3 Cook “instant” egg noodles in boiling salted water for 3 to 4 minutes or until al dente. Drain well; place in a large bowl. Add vegetable mixture and half of peanuts to hot noodles. Pour over dressing; toss.
4 Set remaining peanuts and lime wedges aside for serving time. Noodle mixture can be covered and refrigerated for up to half a day.
5 To grill bok choy, preheat barbecue until hot. Mix soy sauce and sesame oil. Cut bok choy in half lengthwise through stem. Grill over high heat for 2 minutes per side or until wilted and some bits are becoming browned. Remove to a platter or tray. Brush soy mixture over bok choy; cool. All of the soy mixture may not be needed.
6 To assemble salad, choose a large shallow bowl or opt for individual plates. Place bok choy pieces around edge. (Alternatively, coarsely chop bok choy and use as a bed for salad.)
7 Toss noodle mixture again. If it’s a bit dry, stir in some or all of reserved coconut milk. Then heap in bowl or on plate. Garnish with remaining peanuts, lime wedges and additional chopped fresh herb. Pass a shaker of hot chili flakes and extra peanuts for each person to add to taste.
Serves 8
TIP Pasta such as fettuccine or other noodles such as rice can be substituted for the egg noodles. Cooked according to package directions until al dente; there should be 6 cups (1.5 L).
