I’ve been making this cold noodle salad all summer long, bringing it in tubs with an ice pack to the beach as a great sandwich alternative, serving it at barbecues alongside chicken and enjoying the leftovers the next day. It’s cold udon noodles bathed in a bright and fresh peanut dressing flecked with grated raw vegetables, offering plenty of punchy flavours and textures in each mouthful. Substantial salads are what summer is all about; something you can dip into when it’s too hot to be in a kitchen, a bowl that contains all of the carbohydrates, proteins and fats that you need to fuel a busy summer’s day.
I use makrut lime leaves here (formerly known as kaffir lime leaves — the term is a racial slur so is no longer used in most countries). Makrut lime leaves are a key ingredient in Thai cooking as well as other southeast Asian cuisines. They’re the perfect addition to many Thai and southeast Asian soups, curries, and stir-fries. The fruit has a bright green bumpy skin and is usually just grown for the precious leaves. The fruit is not usually eaten, but used to make cleaning products.
Whenever I eat something with lime leaves I take a second to figure out what that aromatic, citrus herbaceous flavour is. Softer than coriander and bright like lime, without the acidity, it has a beautiful perfume. You can buy lime leaves frozen in Asian supermarkets or dried in most supermarkets. I usually rehydrate them in a little warm water if I’m using them in something like pork meatballs where they’re being blitzed up. Just remove the tough centre stem first. Irish brand Thai Gold sells them in little tins alongside their coconut milk and curry pastes in most big shops. Like bay leaves they can be added to dishes whole to flavour and fragrance a recipe, or ground down into a powder or finely shredded if fresh.
I’ve written about Japanese udon noodles here before. I’m such a fan of their texture — a slightly firm al dente centre — and thick strands that hold sauces and dressings well. This peanut butter-based dressing clings to each noodle and is ideal for meal prep. I use sriracha to bring a little spice and flavour. I also usually fold through some jalapeños or finely sliced chillies. You can add any vegetables — grated kohlrabi, baby spinach leaves, chunky sliced cucumber and fresh mint leaves. This salad is a fantastic vehicle for crunchy raw vegetables of any kind.
