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Roasted Asparagus and Tomato Thai Salad

Chef.Foodie's picture
  Medium egg noodles 9 Ounce (250 Grams)
  Asparagus 14 Ounce, cut into 3 centimeter (400 Gram)
  Cherry tomatoes 18 Ounce (1 Pound 2 Ounce Or 500 Grams)
  Shiitake mushrooms 9 Ounce, thickly sliced (250 Grams)
  Root ginger piece 1 , finely chopped (5 Centimeter)
  Kaffir lime leaves 4 , shredded
  Groundnut oil 3 1⁄2 Fluid Ounce (100 Milliliter)
  Basil 1 Bunch (100 gm)
For the dressing
  Lemon grass 1 , tough outer leaves removed and finely shredded
  Garlic 1 Clove (5 gm), chopped
  Rice vinegar 1 Tablespoon
  Light muscovado sugar 1 Teaspoon
  Light soy sauce 3 Tablespoon
  Chili sauce 1 Tablespoon
  Chopped coriander 3 Tablespoon

1. Heat oven to 230C/fan 210C/gas 8. Cook the noodles according to pack instructions, drain, then refresh in cold running water.
2. Place the vegetables in a large roasting tin. Add the ginger and lime leaves, drizzle over 4 tbsp of the oil, season, stir well, then roast for 20 mins until tender.
3. Meanwhile, pound the lemon grass and garlic to a paste using a large pestle and mortar, then spoon the mix into a large bowl. Whisk in the remaining oil and all of the dressing ingredients.
4. Add the cold, drained noodles and the basil leaves to the dressing, then toss well. Divide between 4 serving bowls, top with the roasted vegetables and any roasting juices, then gently mix together.

Recipe Summary

Difficulty Level: 
Side Dish
Lacto Ovo Vegetarian
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 585 Calories from Fat 257

% Daily Value*

Total Fat 29 g44.9%

Saturated Fat 5.2 g26.1%

Trans Fat 0 g

Cholesterol 53.6 mg17.9%

Sodium 969.7 mg40.4%

Total Carbohydrates 69 g22.9%

Dietary Fiber 7.3 g29.3%

Sugars 10.9 g

Protein 15 g30.3%

Vitamin A 72.6% Vitamin C 58.2%

Calcium 12.3% Iron 26.3%

*Based on a 2000 Calorie diet

Roasted Asparagus And Tomato Thai Salad Recipe