Ingredients

60 ml fresh lime juice
1 tablespoon brown sugar
2 tablespoons fish sauce
2 tablespoons olive oil
9 ounces somen noodles
1 carrot , peeled and finely shredded
1 small red capsicum , finely shredded ( or use 2 cucumbers )
100 g snow peas , finely shredded ( or use frozen peas instead )
1/2 bunch chives , minced
1/2 cup coriander leaves or 1/2 cup cilantro leaf
Cold Somen Noodle Vegetable Salad is a quick and easy Asian-inspired dish that is perfect for a light lunch or dinner on a hot day. The somen noodles are delicate and refreshing, while the shredded vegetables add crunch and color to the salad. The tangy dressing ties everything together, creating a flavorful and satisfying dish that is perfect for those who prefer lighter meals. This salad is also a great way to use up leftover vegetables in your fridge!

Instructions

1.In a small bowl, whisk together lime juice, brown sugar, fish sauce, and olive oil until well combined.
2.Cook somen noodles according to package instructions, then rinse with cold water and drain well.
3.In a large bowl, combine shredded carrot, red capsicum (or cucumber), snow peas (or frozen peas), chives, and coriander leaves.
4.Add cooked somen noodles to the bowl and toss everything together with the dressing.
5.Serve cold and enjoy!

PROS

Cold Somen Noodle Vegetable Salad is a light and refreshing dish that requires minimal cooking time.

The dressing is tangy and flavorful, perfectly complementing the fresh vegetables and somen noodles.

CONS

Somen noodles are made from wheat flour, so this salad is not suitable for those with gluten sensitivities.

Fish sauce, which is used in the dressing, contains high amounts of sodium.

HEALTH & BENEFITS

This salad is packed with vitamins, minerals, and fiber from fresh vegetables like carrots, red capsicum (or cucumber), and snow peas (or frozen peas).
Somen noodles contain some protein and complex carbohydrates, providing slow-burning energy to keep you feeling full and satisfied for longer periods.

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