Noodle salads are one of my favourite things to make in summer. They are quick and easy to make. You can put anything you want in them. Plus you can use different dressings to change the flavours.
Some time ago I purchased a bottle of Pukara Estate wasabi olive oil which I hadn't used. I have previously made a rice salad that had a wasabi dressing (using wasabi paste) so I decided that the oil would work well in a vinaigrette. It really did too. It had just the right amount of bite to it. I didn't make quite enough dressing for the amount of salad that I made but I could still taste the dressing.
For the noodle salad I just soften some thin rice noodles and then add whatever finely chopped veg that I have and finally add a dressing. It is best to leave in the fridge for a while for the flavour of the dressing to penetrate.
The dressing was just:
wasabi olive oil
white wine vinegar
pinch salt
Whisk until emulsified and pour over salad and toss to combine.
I served it with a grilled lime & herb chicken. Most of the time I just put shredded chicken in the salad or I cook some steak and serve with some slices of that.
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