You may think that cold noodle salads are something a bit summery, but the selection of winter vegetables we have hanging around at the moment make the perfect raw Asian salad. Toss with freshly cooked noodles (cool them by running them under cold water) and enjoy straight away for a bit of freshness and crunch. I’ve used egg noodles here as they’re what I have to hand, but soba would also work beautifully. —Rachel Phipps
Large Handfuls Shredded Curly Kale
Nest Medium Egg Noodles
Toasted Sesame Oil
Dark Soy Sauce
In This Recipe
Prepare the vegetables into a large bowl. I buy my kale already shredded in big bags. You’ll need to remove thick pieces of stem and, bunching the kale together, use a very sharp knife to shred it even smaller. Peel and slice the mushrooms very thinly.
Also thinly shred the brussels sprouts and the spring onions, white and green parts. Peel the carrot using a vegetable peeler. Use the peeler to create thick strips of carrot. Stack these on top of each other then thinly slice lengthways to create very thin strips.
Cook the noodles as per the packets instructions, and prepare the dressing by whisking together all the ingredients together in a small bowl. Drain the noodles under a running cold tap. Shake away excess water and add to the vegetables, along with the dressing. Toss well and serve instantly; if you let it sit too long the mushrooms will go a bit rubbery, which is less than ideal!
British food writer splitting time between the English countryside, London's fantastic restaurant scene and rural Northern France. You can taste all of that, as well as the year I spent living and eating out in Los Angeles in my cooking.