Author Notes
The subtle flavor of raw asparagus, served on a bed of cold noodles, is not only enhanced by a douse of light, citrus-y dressing, but given an extra pop with the last-minute addition of a hollandaise-like curry sauce. Inspired by Laksa, a coconut-based curry soup, this springy salad has gotten rave reviews from all who have tried it. You can substitute any type of noodle. Serving the accompanying sauce on the side allows the guests to control the spiciness of this refreshing-yet-satisfying dish. It can be made one day ahead. —Anitalectric
Ingredients
- Noodle Salad
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1/2 pound
rice vermicelli noodles
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1/2 bunch
asparagus, sliced thin on the diagonal
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1 cup
cucumber, chopped
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1 cup
carrot, julienned
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Dressing:
-
1
small shallot, cut into thin strips
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1
lime, zest and juice
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1
lemon, zest (reserve juice for curry sauce)
-
2 tablespoons
soy sauce
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2 tablespoons
rice vinegar
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1/2 teaspoon
sesame oil
-
1 teaspoon
olive oil
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1/2 teaspoon
black pepper
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2
handfuls cilantro, chopped
- Coconut Curry Sauce
-
1/8 cup
chopped ginger
-
1
clove garlic, chopped
-
1
lemon, juiced
-
1/2 teaspoon
Asian chili powder
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1/2 teaspoon
coriander
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1/2 teaspoon
cumin
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1/2 teaspoon
turmeric
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1/4 teaspoon
Chinese 5-spice (optional)
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1 tablespoon
tamarind pulp
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3
sundried tomatoes, chopped
-
1 cup
coconut milk
-
1/2 teaspoon
salt, or to taste
Directions
- Noodle Salad
-
Bring a pot of water to boil. Remove from heat and submerge the noodles in it for about 10 minutes to soften.
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Meanwhile, combine all dressing ingredients in a small bowl and set aside to macerate.
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If necessary, cool noodles by running them under cold water. Drain and transfer to a salad bowl. Toss in the cucumber and carrot.
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Top with asparagus and dressing. Chill salad while you make the sauce.
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Serve the salad cold, with sauce on the side and cilantro to garnish.
- Coconut Curry Sauce
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In a blender or food processor, pulse the ginger, garlic, lemon and spices to form a smooth paste. (NOTE: you can use 2 teaspoons Asian curry powder in place of the spices).
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Add the tamarind, tomatoes and coconut milk and blend until smooth. Add a few teaspoons of water, if necessary, to make a pourable, hollandaise-like consistency. Season to taste.
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Chill until ready to serve. Serve in a pourable cup or gravy boat so that your guests can help themselves to sauce.
I am a self-trained vegan chef, pastry chef and baker. More recently, I founded Anita's Yogurt in Brooklyn, NY. Anita's Coconut Yogurt is now available from coast-to-coast and for nationwide delivery from our website. I still frequently bake desserts for my daughter and post recipe videos on instagram. Currently baking: Kombucha Muffins From Jerrelle Guy, Genius Nut and Seed bread from Sarah Britton.
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