Written by SK Vidar runs Ida Bergsløkken. For more tips on recipes and training, check out her blog here!

I love Asian-inspired food. In the summer of 2015, I rolled so many summer rolls that I could probably do it blindly. But if you are going to roll to, for example, 15 people, then it may well be that you can have a bad time. Hehehe. In fact, it may have happened that I ambitiously promised to roll type 90-100 summer rolls in 2 hours once. Looool!

After that, I thought it might be nice to make a kind of de-constructed summer roll, so that you get the flavors with you in a more time-efficient way. Since the rice paper I use for the summer rolls is made of exactly the same as the rice noodles, and the sauce is excellent for both purposes, the noodle salad was made.

You can use whatever protein you want in the salad. Beef, tofu, chicken, beans, pulled pork, ribs. You name it.
Just before Christmas I made Asian ribbenuddelsalat to Decode (the world's coziest place) , and everyone agreed that it worked like a charm.

But yesterday I made the variant in the picture below, with chicken.

RECIPE
2 persons

MEAT
100-200 grams of meat per person.
1-2 tablespoons sesame oil
Salt and pepper
The juice of 1 / 2-1 lime
Coriander as a topping

1. Start by cutting the meat into suitable chunks. I think thin chunks are best, since then you can fry them lightning fast in a hot pan. Put on sesame oil, lime squeeze, salt and pepper and set aside so that it can be marinated while you make the rest.
2. Make the salad.

THE SALAD
4 carrots
2 cucumbers
1/2 red cabbage
1/2 cabbage
1 packet of sugar peas
1 colored mint
1 bunch of coriander
1 / 2-1 chili, cut into thin rings
1 mango cut into pieces or thin slices

Use a mandolin (then it goes dead fast) to grate cabbage, carrot, red cabbage and cucumber with. Put it in a large bowl or in a deep dish. Ordinary knife also works excellent.

1. Chop mint, coriander and chili and have it over the other vegetables.
2. Cut the sugar peas in half lengthwise and top the salad.

Yesterday I left the mango alone, and squeezed some lime juice over it before I topped it with fresh chili and coriander. This goes perfectly with the sweet mango.

Then you go for the sauce.

SAUSEN

1 dl (gluten-free) oyster sauce / hoisin sauce if vegetarian / vegan
1 tbsp sesame oil
1 tablespoon rice vinegar
0.5-1 dl (gluten-free) soy sauce - to taste
0.5 dl tahini
1/2 red chili
2 cloves garlic
2 cm fresh, finely chopped ginger
2 tablespoons honey or other form of sweetener
Sesame seeds (or peanuts / cashews) as a topping

1. Stir all the ingredients together and set aside.

Fry the meat in a hot frying pan, top with coriander and possibly chili if you wish. While the meat is frying, make the noodles.

THE NUDLES
1 packet of rice noodles or egg noodles if you tolerate gluten
2 tablespoons sesame oil (optional)

1. Boil noodles according to the instructions on the package.
2. I think it is good to top with a little sesame oil, but this is optional.

Then just put everything out, mix in a good bowl and eat.

Nam!
Perfect way to use up leftover vegetables and a great way to get lots of greens.

You can also find the recipe on the blog here