Egg Noodle Salad

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Fresh, vibrant and packed with flavour, this Egg Noodle Salad is a perfect balance of light and satisfying. Silky MTK Egg Noodles are tossed with crisp vegetables, juicy prawns and fresh coriander, then coated in a creamy satay dressing with a touch of sweetness and savoury depth. Ideal for warm days or effortless entertaining, this colourful salad is best dressed just before serving for maximum freshness and texture.

Ingredients

Serves 2

For the Salad:
150g               Mrs Tran’s Kitchen Egg Noodles
30g                Shredded red cabbage
10g                 Coriander sprigs
¼ each          Thinly sliced green & red capsicum
80g-100g      Cooked prawns or protein of choice

For the Dressing:
3 tbsp            Mrs Tran’s Kitchen Satay Sauce
1 tbsp             Mrs Tran’s Kitchen Light Soy Sauce
1 tsp               Honey
1 tsp               Sesame oil (optional)

Optional Garnish: 
Mrs Tran’s Kitchen Fried Shallots
Shredded red cabbage & chopped spring onions
Sprinkling of sesame seeds

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Cooking Instructions

  1. Place egg noodle in hot water for 4 minutes. Drain thoroughly and rinse with cold water. Set aside.
  2. Thinly slice all vegetables into strips.
  3. Prepare any seafood (prawns, scallops, calamari etc).
  4. In a small bowl, whisk together all the dressing ingredients. 
  5. In a large mixing bowl, combine egg noodles, vegetables and seafood. Add the dressing and toss gently until everything is evenly coated.
  6. To serve, place mixed noodles into a bowl and arrange the seafood on top. Finish off with desired garnishes.

Serving Tips:

  • Twist noodles into a tight nest using tongs.
  • Serve in a shallow bowl to keep nest tight.
  • Best prepared & dressed just before service for freshness and flavour.