Laksa Noodle Salad
Recipe by Hetty Lui McKinnon | Total time: 30 minutes This recipe takes a peak comfort dish—laksa noodle soup from Malaysia, Singapore and Indonesia—and transforms it into a satiating salad you’ll crave. Every bite of this spicy and fragrant salad brims with exciting textures, thanks to smooth noodles, pillowy tofu and crunchy bean sprouts. The star of this recipe is the ultrasimple dressing that only needs two ingredients to assert big, bold flavors: Packed with complex concentrated aromatics, red curry paste is combined with sweet and nutty coconut milk for a powerhouse dressing. Curry pastes vary greatly in saltiness and spice from brand to brand, so taste it and add more or less as needed. This is an adaptable salad that is suitable for eating all year round, as the vegetables are flexible: The broccoli can be swapped with green beans, snow or sugar snap peas, bok choy or other available options. For an even heartier salad, consider serving with a halved boiled egg. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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