Asian noodle salad

This Asian-flavoured noodle salad is perfect for a bbq or for when friends come over.        

You can make it in advance, even the night before, and it will stay fresh, and then it's just a bit of dressing at the end to finish it.

I like the slippery noodles and the other crunchy ingredients and of course the salty, sweet dressing. Yum!

I served this salad with some oven-baked pork belly pieces. The salad was a nice contrast of fresh flavours to the strongly-flavoured meat.

You could shred some cooked chicken or duck breast into this or even some cooked prawns, which I think would be really good. Or just serve it by itself if you prefer, but definitely with a cold beer.

What you'll need

Serves 6

200g packet dried mung bean noodles, cooked and drained
1/2 large Lebanese cucumber, skinned, cut in half lengthways, seeds removed and sliced
1 cup roasted cashew nuts
1 medium carrot, 'sliced' using a vegetable peeler to give long thin strips
1/2 cup corn kernels, drained
1/2 cup fresh fennel, finely sliced

For the dressing

Handful each of fresh basil and mint leaves, finely chopped
3 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon honey
1 tablespoon sweet chilli sauce
Juice and zest of one lime

What to do

Make the dressing. Combine all dressing ingredients in a bowl and mix well to incorporate the honey. Set aside. Taste the dressing and adjust the flavours as you like it. You could add some fresh chilli if you want more spice.

Combine all other ingredients in a large bowl. Mix well so the noodles and other ingredients are evenly combined. When ready to serve, pour over the dressing, mix well and serve.