Rainbow Asian noodle salad with peanut ginger dressing – Alida Ryder

Alida Ryders Rainbow Asian noodle salad with peanut ginger dressingAlida Ryder’s Rainbow Asian noodle salad with peanut ginger dressing

Alida Ryder has the most amazing work ethic, eachweek she pours recipes on to her website which always meet the criteria of colour, aroma, flavour and the ability to match her food to my wines.

Rainbow Asian noodle salad with peanut ginger dressing

Preparation time 5 minutes

Cooking time 10 minutes

Total time 15 minutes

Serves: 6-8

4 cups cooked egg noodles, cooled
1 red, yellow and green pepper, de-seeded and sliced
4 spring onions, sliced
1 large carrot, julienned
2 cups sugar snap peas, julienned
1 baby red cabbage, thinly sliced
large handful fresh mint leaves
large handful fresh coriander
optional extras: bean sprouts, broccoli, green beans, spinach leaves

for the dressing
2 tablespoons smooth peanut butter
1 garlic clove, crushed
1-2 teaspoons crushed ginger (to taste)
1 teaspoon chilli oil (optional)
4 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon honey
1 tablespoon vegetable oil
2 tablespoons lemon juice


Combine all the ingredients for the salad in a large bowl.

In a smaller bowl, whisk together all the dressing ingredients.

Pour the dressing over the salad and toss to combine.

(This salad can be made and kept covered in the fridge, undressed, for 3-5 days)

Michael’s wine recommendation – CLICK HERE

Zevenwacht The Tin Mine Red 2012Zevenwacht The Tin Mine Red 2013

Alida Ryder

Alida Ryder is one of my favourite food people.  Excellent cook, recipe developer, great photographer.  Her website has a huge following and she is doing things she could only have dreamed of a few years ago.  She’s written two books Simple & Delicious and Cook from the heart.  Click here to go to her fabulous website. Click here to buy her first e-book.

August 23rd, 2015|Categories: Recipes|Tags: , , |