Posts Tagged ‘salad’

As I’ve said many times before here, we love salads of all descriptions in this house.  This one certainly brings colour to the table, especially so in the winter.

Noodle Salad

Noodle Salad

The original recipe was in the Avoca Cafe Cookbook (Book 1) – Oriental Bean Sprout and Egg Noodles.  However, and yes, regular readers will have guessed it has changed tons since then, as I wouldn’t have the ingredients needed.  For some reason bean sprouts are never available in this neck of the woods.

The one thing that always remains the same is the ‘dressing’ for want of a better description.  After that your imagination (or what’s in the fridge) will do nicely thank you!

The Dressing:

  • 5 tablespoons sesame oil
  • 3 garlic cloves, peeled and finely chopped
  • 2 cm. fresh ginger, peeled and finely chopped.
  • 6 tablespoons soy sauce.


In a frying pan, gently heat your sesame oil…. be careful it has a low burn point. Add in your garlic and ginger and cook gently for 2 or 3 minutes until golden brown.  Remove from heat and add in the soy sauce.  Leave to cool.

The Salad:

  • Medium egg noodles – 1 portion per person
  • 1 stick of celery – sliced
  • 3 to 4 water chestnuts – sliced
  • 4 oz peas
  • 1 red pepper – deseeded and finely chopped
  • bunch of chives finely chopped.


Cook your noodles according to packet instructions.  Prepare you vegetables – as I say this is only a guideline – take whatever you have and chop up small – no need to cook, the crunch is lovely in this salad.

When your noodles are cooked drain.  Pop them into a bowl with the vegetables, add the ‘dressing’ and toss well.

This salad is lovely served warm, and even nicer, if you have leftovers, for lunch the next day.

We would serve this with chicken or duck, or even with some barbecued fish.

Hope you enjoy 🙂



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I know, I know, the season for salads is most probably over, and this week has been more about soups!


In particular, I hate that it is dark by 7.30 pm.  I love the long days.

However, putting all that aside, we still have lots of produce coming from the garden and the polytunnel here in Redwood.

My one courgette plant is being so prolific this year…. much to ‘you know who’s’ distress!  But, but I did succeed the other evening in convincing him with this salad!!! Yeah!

Courgette & Cauliflower Salad

Again just catering for the two of us….

I grated half a medium courgette.  Cut about quarter of a (raw) cauliflower into bite size florets.  Mix in some mayonnaise to taste…. and then, add in a sprinkling (about a teaspoon) of grated Parmesan.

Really lovely!


And now I’m off to the garden to gather up some more of the harvest 🙂

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