Spicy Asian Noodle Salad

  • 1 pkg (300 g) dried steamed egg noodles
  • 1 cup broccoli florets
  • 1/2 red pepper, julienned
  • 1/2 small red onion, thinly sliced
  • 2 carrots, peeled and julienned
  • 2 tbsp cilantro, chopped
  • 2 tbsp toasted sesame seeds
  • salt and pepper, to taste
  • 1/2 cup soy sauce
  • 3 tbsp rice vinegar
  • 3 tbsp sesame oil
  • 1/2 cup chili oil (see recipe below)
Chili Oil
  • 1 1/2 cups canola oil
  • 3 whole thai chili peppers
  • 2 tsp ginger (unpeeled), chopped
  • 2 cloves garlic, peeled
  • 1/2 tsp coriander seed
  • 1/2 tsp fennel seeds
  • 1/2 tsp black peppercorns


  1. Cook noodles and broccoli florets in a large pot of salted, rapidly boiling water for 3 1/2 minutes. Drain and cool down quickly under cold running water. Place in a large bowl and add red peppers, red onions and carrots. Combine all of the dressing ingredients in a glass jar with a tight fitting lid and shake vigorously. Toss salad with 1/2 cup of dressing, adding more as desired. Season with salt and pepper, garnish with toasted sesame seeds and chopped cilantro.
  2. Chili Oil: Put all ingredients in a pot and simmer for 2 hours. Do not let boil. Turn off heat and let cool. Strain and store in a glass jar, in a cool, dark cupboard.