Cambodian Kampot Pepper Noodle Salad | Melissa Hemsley
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Cambodian Kampot Pepper Noodle Salad

Salads & Sides

Cambodian Kampot Pepper Noodle Salad

20

Mins

6

Serves

I was sent some amazing kampot peppercorns this Summer and was reminded of one of my favourite trips to Cambodia almost 5 years ago. The dressing is super peppery and limey… my kind of flavours! If you can’t get kampot peppercorns, use regular black pepper but grind it fresh if you can or toast the ground pepper to really bring out the flavour. Noodle salads are one of the easiest ways to eat lots of crunchy colourful veg and I make a giant one a week as they are even tastier the next day and ideal for packed lunches or leftovers and would be great with a fried egg on top, shredded chicken or flaked fish.

Method

  1. Cook the noodles in plenty of water  – see the packet instructions (takes about 8 minutes) then drain and rinse well with cold water to stop them cooking any longer.
  2. Meanwhile, make the dressing by shaking the ingredients together in a jar or whisking in a bowl, taste for seasoning.
  3. Chop the green beans into quarters then take the same pan you cooked for noodles and add the green beans with a pinch of sea salt and just enough boiled water to cover them and pop the lid on. After 4 minutes, add the frozen edamame beans for a further minute, then drain any excess water and take off the heat.
  4. Finely shred the cabbage (chop into quarters to make it easier to chop or if you’re making lots of this salad, use a food processor). Finely chop the herbs, then toss everything together with the black sesame seeds in a large bowl and serving platter. Top with extra herbs and sesame seeds and serve warm or chill in the fridge for 15 minutes.

Ingredients

  • 6 bundles of noodles – I like buckwheat noodles
  • ½ large red cabbage
  • 4 large handfuls of edamame beans – I keep mine in the freezer
  • 400g green beans
  • 2 tbsp black sesame seeds

 

To serve

  • 1 tbsp toasted sesame oil
  • 6 tbsp extra virgin olive oil
  • Juice of 3 limes or 2 lemons & zest
  • 1 large clove of garlic, finely chopped
  • 2 tbsp tamari or soy
  • 1 tbsp of ground kampot peppercorns or regular pepper, to taste
  • Sea salt, to taste
  • 3 large handfuls herbs eg. coriander, mint, basil, chives or mix
  • Optional – chilli flakes or fresh chilli

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