Aisan Noodle Salad With Dipitt Soya Sauce

We all know that we love Asian noodle salad a lot. Lots of colorful veggies tossed in with noodles make a perfect salad for any time’s meal.The amazingly beautiful colors of purple cabbage, red bell peppers, carrots and steamed broccoli makes it pretty and mouth-watering impression.

Here is a trick that we would like to share with you. After cooking the noodles, let them dry and then use Dipitt soy sauce to dry them alone so they absorb the flavor of the Dipitt soy sauce. Then toss in your preferred vegetables you are using plus a sweet and sour, ginger garlic sesame dressing.

Aisan Noodle Salad Ingredients

  • 10 ounces  noodles
  • 1/3 cup Dipitt soy sauce
  • 2 – 3 cups raw bite-sized broccoli florets
  • 4 ounces mung bean sprouts (about 1 1/2 cups)
  • 3 green onions, thinly sliced white and green parts
  • 1 red bell pepper (cut into 1-inch long pieces)
  • 1 large purple cabbage, thinly sliced about 2 cups
  • 1 large carrot, peeled.

Aisan Noodle Salad Dressing

  • 1-inch piece of ginger, chopped
  • 1 medium clove of garlic, chopped
  • 4 Tablespoon white sugar
  • 1 teaspoon crushed red pepper flakes
  • 1/3 cup canola/vegetable oil
  • 1/3 cup unseasoned rice vinegar
  • 4 teaspoons dark sesame oil

Aisan Noodle Salad Preparation

Cook The Noodles:

First of all, use a large size boiling pot and add 4 quarter of water in it along with the noodles and let the noodles cook. If you are using Chinese noodles then do not add the salt as it is already salted. But if you are using pasta noodles then add a tablespoon of salt in the water. Must stir the noodles frequently while cooking as it takes 5-7 minutes in properly cooking. After that, drain the noodles, rinse with cold water and let the noodles to get dry & cool.

Steam Cook the broccoli:

Add 3-4 quarter water in a large size pot on a steamer rack and boil the water.  Add the broccoli florets in the boiled water and steam cook for 4-5 minutes. Then remove from the pot, rinse with cold water and keep aside.

Toss Cooked Noodles With Dipitt Soy Sauce:

Put the cooked noodles in a large serving bowl. Toss with Dipitt soy sauce to coat perfectly and let the bowl aside to absorb the soy sauce.

Make the dressing:

Use a mini chopper or food processor and put the sugar, ginger, garlic, red pepper flakes and pulse until well blended.

Toss Dressing With Noodles, Then Add Vegetables:

Add the dressing to noodles which was infused with Dipitt soy-sauce and tossing to coat completely. Add sliced green onions, cooked broccoli, sliced bell pepper, sliced cabbage, shredded carrot, mung bean sprouts and you are all set to serve.

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