One of the most common things I see in restaurants is an Asian noodle salad. And with good reason: it is a very popular salad. However, to make it yourself doesn’t have to be difficult at all!
Balsamic Vinegar Base
The salad is traditionally made using a white balsamic vinegar base, but I prefer using fresh lemons instead. Not only do they taste better (and are always less expensive), but lemons have a milder, subtler flavor than do their bottled cousins. You may need to adjust the recipe slightly, but the result will still be just as tasty.
Generous Amount Of Olive Oil
Since it’s a salad, the Asian noodle must come with a fresh dressing that uses the lemon juice to which you’ve added the vinegar. This is usually made up of just one or two ingredients. If it is a fresh vegetable-based dressing, it is best to add a generous amount of olive oil to get the best results.
Half Teaspoon Of Lemon Juice
Mix one teaspoon of balsamic vinegar with one and a half teaspoons of lemon juice and a small quantity of olive oil. Shake the bottle gently until you have a fairly smooth dressing. Taste it and adjust the amount of olive oil accordingly. For my tastes, I like a small amount of oil in every tablespoon of oil.
Fresh Herb Dressing
Another option is to make a fresh herb dressing. Garlic and ginger are usually included here. Add about one-half cup of chopped fresh parsley, one tablespoon of mint leaves, and one teaspoon of lime zest.
Low-Sodium: Asian Noodle Salad
Make sure the dressing you use is low-sodium. Ginger and garlic also require less salt and more vinegar to get the most authentic flavor. It’s important to use a thinly sliced Asian noodle because salt will penetrate deep into the meat and make your salad bland.
Sprinkle Parmesan Cheese
For the salad base, I like to use a mixture of fresh chopped tomatoes and cucumbers. Squeeze in a little crumbled feta cheese and some black olives. You can even sprinkle shredded parmesan cheese over the top. When all is mixed together, it’s ready to serve.
Dry Chardonnay: Asian Noodle Salad
If you’re going to serve it, I suggest pairing it with a wine that is crisp, clean, and with a hint of freshness, as opposed to a wine that is dusty and windy. Anything with fruitiness will be a good choice, as will a strong, spicy red. A dry Chardonnay is ideal for this. It’ll allow the flavors to meld together while maintaining some structure.
Another great pairing for noodle salad is to pair it with the salty, crunchy croutons that are available in most stores. I like to use extra-thick, well-seasoned breadcrumbs made from cracked pepper, salt, and other seasonings. Since the croutons have the bread in them, they also bring out the flavors of the Asian salad, which is quite flavorful.
Different Flavors: Asian Noodle Salad
They are also an exciting way to serve dinner on a chilly night. There are all kinds of different flavors to try: lemon, ginger, even cumin. They tend to bring out some savory, fatty notes that are not found in the broth.
Great Appetizer: Asian Noodle Salad
The noodle salad is a great appetizer as well. It’s easy to dress up a plain white rice salad but is much richer and more filling if paired with a rich dressing.
Last but not least, you can prepare a delicious noodle salad with some vegetables. I use carrot, celery, and squash to make a popular Asian Vegetable Noodle. It’s just a variation on a very traditional dish, but it’s great.