🥢 Green Asian Noodle Salad

A fresh, healthy recipe for when you don't want to cook + Vegan Fish Sauce

If you are in Sydney, you know it was HOT today! A fitting end to summer as it was the last day of the season. It isn’t my favourite season. I don’t fare well in the heat. I don’t sweat much, so my body burns on the inside and threatens to explode with heat.

One day a few years ago I pushed myself at the gym and ran too hard for too long, my skin broke out in blisters. Big, angry, red welts that only calmed after a cold shower and copious amounts of ice cubes rubbed on my arms.

True Story!

So I was prepared. I wasn’t going to cook. Instead, I was going to spend my day in post-production (writing, editing, photos and videos) and preserve my energy. And I had my “hot day” salad ready to go. This Green Asian Noodle Salad is perfect on a scorcher of an afternoon and a meal prepper’s dream.

Everything stays in the fridge and you just toss it all together when you want to eat. Cold, refreshing, fresh, packed with crunch and that slurpy, mouthy Thai salad dressing that makes this a salad you will want to make again and again!

One of the things that endlessly fascinates me is how food preparation is so unique to different cuisines. Almost like architecture. There is much to observe, glean, learn, execute and enjoy.

Asian Noodle Salads are slender and dainty. With long strands of silky noodles intertwined with vegetables and aromatics that mimic the shape and form of noodles. Wispy herbs tossed through and resting gently on top. Everything elongated with pointy ends and sharp angles as if cut by ninjas with their samurai swords.

I won’t write much (preserving energy, remember?). Instead, I’ve got a little photo essay going on in this dispatch to explain all the different elements of the salad and how I prepare them. So buckle up and make this tonight. You probably have everything in your fridge and pantry.