Radish and Sesame Soy Noodle Salad

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Ingredients

  • For the sesame soy dressing:

  • 3 tbsps light soy sauce
  • 3 tbsps black rice vinegar (recommended: Chinkiang) or balsamic vinegar
  • 3 tbsps toasted sesame oil

  • For the noodle salad:

  • 200g cooked whole wheat noodles or cooked brown rice, drizzled with groundnut oil
  • 200g red radish, washed and quartered
  • 1/2 cucumber, halved lengthwise, seeded and diced
  • 1 small handful balck seasame or toasted sesame seeds
  • Fresh coriander sprigs, for garnish

  • For the soy and vinegar dipping sauce:

  • 1 medium red chilli, seeded and finely chopped
  • 3 tbsp light soy sauce
  • 3 tbsp black rice vinegar or balsamic vinegar
  • 2 tbsps toasted sesame oil
  • 1 tsp thinly sliced strips fresh ginger, cut 12cm in length
  • Fresh coriander sprigs, chopped (as needed)

  • For the fiery soy and chilli dipping sauce:

  • 3 tbsp fiery chilli sauce
  • 3 tbsp light soy sauce

Use imperial measurements

Method

How to make Radish and Sesame Soy Noodle Salad

Notes: This is another simple and satisfying vegetarian Liang-mein, or cold noodle salad. This dish tastes even better if all the vegetables and noodles are kept chilled before serving. This is the perfect dish to make ahead, especially for a large party.

1) For the dressing: combine the soy sauce, rice vinegar and sesame oil in a bowl.

2) For the salad: prepare the noodles, radishes and cucumber, then chill them in the refrigerator for at least one hour.

3) To serve, add the noodles to a large dish, layer them with some radish and cucumber pieces and scatter over the black sesame seeds. Spoon the dressing over the dish, garnish with some fresh coriander sprigs and serve immediately at the table to share. You could also dish up individual portions.

Two other dressings that go well with these dishes are:

Combine chillies, soy sauce, rice vinegar, sesame oil, ginger and chopped coriander in a small bowl.

Combine the hot chilli sauce and soy sauce in a small bowl.

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