Thai Noodle Salad

You can whip up your own version of the Thai Noodle Salad served in restaurants. This one uses Komeya Bihon. Served cold or in room temperature, the refreshing meal shows the versatility and the endless possibilities of the Komeya noodle products.

INGREDIENTS:

1 pack     KOMEYA BIHON
1/8 cup  Shiitake Mushrooms, sautéed
¼cup    Carrots, sliced
¼ cup    Cherry Tomatoes, halves
¼ pc    Bell Pepper, sliced
1 tbsp    Cilantro, chopped
2 tbsp    Leeks, sliced
1 pc  Red Onion,thinly sliced

 

Thai Dressing:

 

2 pcs     Labuyo
3 tbsp   Sesame Oil
1 cup   Oil
¼ pc  Red Onion, quartered
3 cloves  Garlic
1 tbsp     Ginger, chopped
3 tbsp    Fish Sauce
1/8 cup Coconut Vinegar/Vinegar
1 tbsp    Coconut Sugar/ Sugar
1/8 cup  Lime/ Calamansi, juice
To taste Salt
To taste Pepper

PROCEDURE:

  1. Boil KOMEYA BIHON for 8-10 minutes, drain and set aside.
  2. In a blender, combine vinegar, fish sauce, sesame oil, oil, labuyo, ginger, red onion, garlic, sugar, lime, salt and pepper. Set aside.
  3. In a bowl, combine the noodles, all the remaining vegetables, sautéed mushrooms, cilantro, leeks, and the dressing. Mix and season according to your taste. Serve in room temperature or cold.