Asian Noodle Salad
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g ribbon noodles
- 1 onion (s)
- 2 bell pepper (s), (red / yellow)
- 200 g ham, cooked
- 4 egg (s), hard-boiled
For the dressing:
- 5 tablespoon vinegar, rice vinegar or balsamic vinegar
- 5 tablespoon olive oil
- 5 tablespoon soy sauce, strong
- 5 tablespoon sugar
- 2 ½ tablespoon curry powder
Print Recipe
Pin Recipe Instructions
- Cook the noodles al dente. Cut the onion, bell pepper and boiled ham into small pieces and dice, cut the eggs into eighths. Put all ingredients in a bowl and mix well. In a second bowl, mix together vinegar, oil, soy sauce, sugar and curry powder and pour over the salad. Fold in the lettuce again so that the sauce can spread well. Let something go through and fold in again. The salad can be kept in the refrigerator for a day. When pulled through, it tastes even more intense.
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