Asian recipes

Stir-fried pork mince

15 minutes

Asian recipes

Hunan-style crispy sweet chilli mushroom and noodle salad

15 minutes

Asian recipes

Sticky Asian chicken wings

40 minutes

Asian recipes

Okonomiyaki

25 minutes

Asian recipes

Tuna summer rolls

Asian recipes

Easy chicken pot stickers

10 minutes

Asian recipes

Sauna eggs

45 minutes

Asian recipes

Vegan Thai coconut noodles

15 minutes

Asian recipes

Sesame chicken noodles

10 minutes

Asian recipes

Confit duck “banh mi”

35 minutes

Asian recipes

Noodle salad

5 minutes

Noodle salad

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 5 minutes

Ingredients

300 g vermicelli noodles, cooked and cooled
350 g fruit of your choice (melon, pineapple, watermelon or mango)
15 g fresh mint
10 g fresh basil
4 spring onions, chopped
2 baby red onions, thinly sliced
Woolworths baby gem lettuce, for serving
pickled ginger, for serving
sesame seeds, toasted, for serving

For the dressing, mix:

¼ cups rice wine vinegar cup
fish sauce a few drops
1 T caster sugar
1 garlic clove, chopped
1 chilli, chopped

Method

Arrange the salad ingredients in sections on a large platter. Allow guests to assemble their own salads and pour over the dressing. Top with pink pickled ginger, herbs and toasted sesame seeds.

Find more salad recipes here.

Photograph: Andrea van der Spuy
Food Assistants: Kate Ferreira & Emma Nkunzana

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Yuxiang brinjal with shiitake mushroom

Stir-fried pork mince

Hunan-style crispy sweet chilli mushroom and noodle salad

Sticky Asian chicken wings

Okonomiyaki

Tuna summer rolls

Easy chicken pot stickers

Sauna eggs

Vegan Thai coconut noodles

Sesame chicken noodles

Confit duck “banh mi”

Noodle salad

Noodle salad

Ingredients

Method