Malaysian-Inspired Laksa Noodle Salad

Ingredients

Chili Coconut Dressing:

• 1 cup (250 mL) coconut milk
• ½ cup (55 g) roasted peanuts
• 1 Tbsp (6 g) finely grated fresh ginger
• 1 clove garlic, minced
• 2 Tbsp (25 g) granulated sugar
• 1 tsp ground turmeric
• Fresh juice of 2 limes
• Sambal chili paste, to taste
• Salt, to taste

Salad:

• 5 oz (150 g) vermicelli rice noodles
• 3 cups (300 g) fresh snap peas
• 1 ½ cups (225 g) garden peas
• 1 (1 lb/450 g) bag bean sprouts
• 1 red bell pepper, diced
• 1 Tbsp (15 mL) sunflower oil
• 2 green onions, sliced on the bias
• 2 hard-boiled large eggs, chopped
• 3 radishes, thinly sliced on a mandolin
• ½ cup (55 g) roasted peanuts, chopped

Directions

1. For the dressing, purée all the ingredients in a blender or food processor, and season and spice to taste. Chill until ready to use.
2. For the salad, soak the rice noodles in hot tap water for 30 minutes while preparing the other elements of the dish.
3. Bring a large saucepan of water to a full boil. Add the snap peas, then add the garden peas, bean sprouts and red peppers and blanch for 30 seconds. Drain everything and quickly transfer to a bowl filled with cold water and ice cubes to halt the cooking. Once cooled, drain and set aside.
4. Heat a large sauté pan or skillet over medium-high heat and add the oil. Drain the rice noodles and add them to the hot pan, stirring and turning them until they have softened (you can add a little water if the noodles stick). Add the remaining coconut dressing and toss to coat. Add the blanched vegetables and toss, again adding a touch of water if the mixture becomes too thick.
5. Spoon the noodles onto a platter and top with the green onions, chopped eggs, sliced radishes and peanuts. Serve the noodles immediately as a hot dish, or cool to room temperature and chill to serve up to 6 hours later.

Note: The dressing can be made in advance and stored in the fridge for up to 4 days. The assembled and dressed salad is best enjoyed the day it’s made.