Hot noodle salad with peanut tamarind sauce

Noodle salad

This is the first time I tried tamarind, a sweet and tangy sauce that transforms these simple ingredients. While hot noodle salad calls for quite a few ingredients and a lot of chopping, it’s well worth it. This is a great meal, and makes lunch for a few good days afterwards.

For more protein, you might want to add some tofu and perhaps a boiled egg or two.

1 medium red onion, sliced
3 medium carrots, julienned
1 medium broccoli, cut into very small florets
1 large red pepper, halved and sliced
1 small red cabbage, finely shredded
1 small green or white cabbage, finely shredded
1 small bunch of radishes, sliced
4 portions of noodles (I’ve used buckwheat noodles for a bit of a different flavour but feel free to use other sorts of Asian noodles)
1 tbsp sesame oil or extra virgin olive oil (to add at the end – do not heat)
1 tbsp coconut oil/ghee/butter

To garnish
2 large handfuls of freshly chopped coriander
1 lime cut into quarters

For the tamarind sauce
2 tbsp peanut butter (no added sugar or salt) or 2 small handfuls of crushed peanuts
4 tbsp tamarind paste
4 tbsp maple syrup
2 large garlic cloves, crushed
250ml water

  • First make the tamarind sauce. Simmer all the sauce ingredients in a pan on a low heat for 8-10 minutes. (If making in advance, the sauce can be reheated with the lid on and the addition of a teaspoon of water).
  • Prepare all the vegetables for the noodle salad. Use a sharp knife to julienne or finely shred the vegetables (where appropriate) or use a mandolin.
  • Cook the noodles in boiling water according to the instructions. Rinse with cold water, drain and then transfer to a bowl. Toss through with the sesame/olive oil to prevent sticking, and set aside.
  • While the noodles are cooking, heat the coconut oil/ghee/butter in a very large pan or wok on a medium heat, and fry the red onions for a few minutes until softened.
  • Add the carrots and broccoli and stir-fry for 3 minutes, keep them moving to prevent them sticking.
  • Add the red pepper and stir-fry for a further 30 seconds.
  • Turn off the heat and add the cabbage, which will wilt slightly in the residual heat.
  • Toss the noodles with all the vegetables in a large serving disk. Pour over the sauce and toss again. Add a little more oil if you need to loosen up the sauce. Garnish with the chopped herbs, chopped radish and lime quarters.

Recipe adapted from

Do you have similar recipes? Suggestions on variations? I’d love to hear your thoughts.

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