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Oriental Noodle Salad with Ancient Greek Vinaigre Dressing

VinegarsThis recipe for Oriental Noodle Salad with Ancient Greek Vinaigre Dressing comes from chef Alan Coxon -

This recipe demonstrates the use of one of the products in Alan's historic Vinaigres range of products. Alan has delved back in time to reproduce flavours and ingredients that once adorned tables of the mighty Roman Emperors, Mediaeval Knights and Ancient Greek temples. There are three uniquely varying flavours reminiscent of periods as far back as 44BC to the Fourteenth century AD which are now available for you to savour and to experiment with in your own home.

Each period product holds unique combinations of flavours that will enhance modern cooking and make for interesting discussion at the dinner table or around the barbeque. Lovingly prepared using traditional and natural production methods, acidulated over oak wine barrels and using only the finest quality natural ingredients, thes unique products are stored in hand-blown bottles that bring a true sense of history to modern dining tables, for your full enjoyment in the future.

To find out more have a look at the articles entitled Vinegars . . . and you thought they were just for chips or visit

Use Greek Vinaigre in any recipe where you might choose rice vinegar - the flavour is sensational!

Ingredients for Oriental Noodle Salad

6 tbsp Ancient Greek Vinaigre
3 tbsp toasted sesame oil
3 tbsp clear honey
Salt and freshly ground black pepper

2 x 150g packs ready-to-wok noodles (thin or medium)
150g (6oz) mangetout or sugar snap peas, halved
1 large leek, thinly sliced
1 large carrot, thinly sliced
2 heads pak choi, broken into separate leaves
1 bunch spring onions, thinly sliced
1 red pepper, deseeded and thinly sliced
1 red or green chilli, deseeded and thinly sliced

How to make Oriental Noodle Salad

  • First of all, make the dressing by whisking together the Ancient Greek Vinaigre, sesame oil and honey in a large salad bowl. Season with a pinch of salt and pepper.
  • Put the noodles into a large heatproof bowl and cover them with boiling water. Leave them to soak for 3 -4 minutes, rinse with cold water, then drain thoroughly. Add them to the dressing.
  • Cook the mangetout or sugar snap peas, leek and carrot in lightly salted boiling water for 2 - 3 minutes, so that they are still crisp and colourful. Drain, rinse with cold water and drain thoroughly.
  • Add to the salad bowl with the pak choi, spring onions, red pepper and chilli, then toss everything together gently until mixed. Serve at once.

Chef's tip:

Marinate 225g (8oz) of large cooked peeled prawns in the dressing for 10 minutes before adding the rest of the ingredients - then toss everything together.

Serves 4

Alan Coxon