Wednesday, 22 October 2014

pun-tastic asian noodle salad

DISCLAIMER: this post contains a lot of buns.. er... puns. If you're not a grammar fanatic like me, then I suggest you leaf. If you apearciate food humour (and a tasty salad), read on!

It was a long, Thai-ring day and I wasn't feeling particularly Fanta-stic. I wasn't feeling too gouda so I spent my day pottering around the house. It wasn't the wurst day, either - just one of those days where thyme slips away and your to-do list isn't looking any shorter than what it did in the morning. Dinner thyme was looming and - lettuce be honest here - I wanted like something quick, easy and tasty.

Fortunately for me, earlier that week I had bookmarked a whole steak of new salad recipes that I was wanting to try out (and in case you didn't know, I love salad. I love it more than cake. I love it more ice cream. In fact, I love it more than chocolate). Salad is eggcellent stuff.

There. My secret's out.

So after taking one leek at this salad recipe, I decided to give it a go. You guys. This salad just can't be beet. You'd butter try it out. Like, now. The salad left me feeling grate - from my head tomatoes! Just donut tell me that the dressing ingredients are turning you off - the dressing is actually my favourite part of the salad and I'd drink it straight out of a cup if I could. Okay maybe not. But still... I could curry on all day and still not do its tasteful-ness justice. The nuttiness of the peanut butter, the saltiness of the soy sauce, the tart vinegar -- it's an unlikely but gouda combination.

I suggest you only use hokkien noodles for this salad as they're denser and tastier than pasta and I find them more filling.

So you'll have to try this salad out for yourself and see just how amazing it really is. Olive this salad so much that I could eat it for breakfast, lunch and dinner. 

And no, I'm not avo-control. I'm not a weirdough either. Food buns are just part of me. I truly hope you found this pun-tastic, apeeling and not tearable.

And now, I announce myself Caesar of salad puns.

Asian Noodle Salad
Serves approx. 8+ people

1 packet (340g) Hokkien Noodles, cooked according to package directions
2 cups red cabbage, finely shredded
2 cups green cabbage, finely shredded
1.5 cups carrots, grated
1 cup peanuts, roasted and salted
½ cup parsley, finely chopped

¼ cup + 2 tbsp honey
¼ cup + 2 tbsp olive oil
1/8 cup rice vinegar
1 tbsp white vinegar
2 tbsp soy sauce
1 tsp sesame oil
3 tbsp peanut butter
1 tbsp fresh ginger, minced
4 cloves fresh garlic, minced

In a very large bowl, combine the noodles, red and green cabbage, carrots, peanuts and parsley. Mix until well combined.

In a small bowl, whisk together all the ingredients for the dressing and stir until well combined. Pour over noodle mixture and toss to combine. Serve chilled or at room temperature. Best eaten straight away.

Recipe adapted from


  1. This looks so tasty. I wonder if I can find those noodles here in town (there's a lot I can't get here). I usually end up substituting any sort of Asian noodle for spaghetti noodles. I could really go for something like this tonight though.

  2. This is thai flavored (a little sweet?) but when I was in China we ate something similar with grated cucumbers and tahini! Yum