Oriental Noodle Salad with Ancient Greek
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
. . . and you thought they were just for chips
or visit www.alancoxon.com
Use Greek Vinaigre in any recipe where you might choose
rice vinegar - the flavour is sensational!
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
to make Oriental Noodle Salad
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
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.
to the salad bowl with the pak choi, spring onions,
red pepper and chilli, then toss everything together
gently until mixed. Serve at once.
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.