This salad does exactly what its name promises: you simply cannot stop eating it. Our Asian Noodle Salad with the Thermomix® is a mie noodle salad that serves 8 people in just 20 minutes. What sets it apart from a standard cookbook recipe: the Thermomix® steams the carrots, noodles and spring onions directly in the mixing bowl at Varoma temperature before the raw vegetables go in. The result is a salad with three textures at once: crisp, tender and firm to the bite.
We make this recipe regularly for parties and barbecues. The reason: you can prepare it the evening before and serve it cold, which gives the flavours time to really come together. For 7 € you get 8 generous servings, which beats any shop-bought salad.
Asian Noodle Salad with the Thermomix®
Ingredients 0 / 13 ✓
- 30 g almonds
- 200 g carrot
- 200 g mie noodles
- 10 g sesame seeds
- 10 g brown sugar
- 70 g olive oil
- 2 spring onions
- 1 red pepper
- 1 Chinese cabbage
- 40 g soy sauce
- 50 g apple cider vinegar
- 1 tsp salt
- 1 tsp pepper
Instructions 0 / 6
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1
Add the almonds to the mixing bowl and chop for 5 sec / speed 5.
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2
Wash and cut the carrots into pieces. Break the mie noodles into pieces.
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3
Add the carrots and mie noodles to the mixing bowl with the sesame seeds, sugar and oil. Chop for 3 sec / speed 5, then cook for 2 min / Varoma / reverse direction / speed 1.
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4
Wash and trim the spring onions, cut into rings, add to the mixing bowl and cook for 3 min / Varoma / reverse direction / speed 1.
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5
Wash the pepper, quarter it (remove the core) and cut into thin strips. Cut the Chinese cabbage into strips.
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6
Add the remaining ingredients to the mixing bowl and mix for 8 sec / reverse direction / speed 3.
Nutrition per serving
Why the Varoma method is the key here
Most recipes for this salad say to fry everything in a pan. The Thermomix® does it differently, and this is not a compromise but an advantage: the carrots and mie noodles are first roughly chopped for 3 seconds at speed 5, then cooked with 70 g olive oil, 10 g sesame seeds and 10 g brown sugar at Varoma temperature, reverse direction, speed 1 for 2 minutes. The spring onions go in afterwards for a further 3 minutes.
The important thing here: Varoma temperature (approx. 120 °C) does not fry, it steams. The carrots and noodles become softer than raw but still keep a bite. The pepper and Chinese cabbage then go in raw and are simply mixed in for 8 seconds at reverse direction, speed 3. This keeps them crisp while the rest of the ingredients are lightly cooked.
The ingredients that matter
In this recipe there are two ingredients where quality really makes a difference:
Mie noodles (200 g): The noodles are broken into pieces before steaming and go into the mixing bowl dry. This sounds unusual, but in contact with the hot oil and steam they cook through in those 2 minutes. Dried mie noodles from an Asian supermarket work best as they break cleanly and swell evenly.
Soy sauce (40 g) and apple cider vinegar (50 g): The dressing is not a separate step. It goes directly into the mixing bowl with the other ingredients at the end. The 8 seconds at speed 3 are enough to distribute everything evenly. If you prefer a less intense dressing, you can reduce the soy sauce to 30 g.
The almonds (30 g) are chopped first for 5 seconds at speed 5 and then set aside. They go on top when serving so they stay crunchy.
For parties: prepare the day before
Make the salad completely in advance and leave it to rest in the fridge overnight. The next day it actually tastes better, because the soy sauce, apple cider vinegar and sesame oil have had time to combine properly. Scatter the almonds over the top just before serving.
If you want to serve it warm, simply heat the finished mixture briefly at Varoma / speed 1 for 1 minute. As a cold summer salad, though, it is the better choice.
More salad ideas with the Thermomix®: Our overnight salad works on the same principle, great for anyone who likes to prepare salad the day before. If you prefer something with more raw vegetables, the carrot and broccoli salad is a quick alternative.
