1 tbsp NOMU Chicken STOCK
1 knob ginger, thinly sliced
1 piece of bruised lemon grass
750ml water
250g rice vermicelli noodles
400g tuna sashimi, thinly sliced
1 cup watercress sprigs
1 cup fresh coriander
1/3 cup pickled ginger
2 tbsp black sesame seeds
Dressing:
½ cup sushi mayonnaise
2 tbsp soy sauce
2 tsp NOMU Oriental Rub
½ tsp sesame oil
½ cup canola oil
Place the Chicken STOCK, ginger and lemon grass into a pot with 750ml water and bring to a boil. Take the pot off the heat and add the noodles to soak. After 5-10 minutes, drain the water and remove the ginger slices and the lemongrass. Set the noodles aside to cool completely.
To make the dressing, place all the ingredients into a bowl except the canola oil, and mix well. In a constant stream whisk in the oil until the dressing is thick and creamy. Toss the noodles through the dressing once done.
To serve, place a portion of noodles onto a serving plate, place a few slices of tuna on the side and drizzle lightly with more dressing. Garnish with a handful of watercress and coriander leaves. Serve with pickled ginger and a scattering of black sesame seeds.
Tip: If you are a wasabi fan and would like to add a bite to the salad, you can add 1 to 3 tsp wasabi to the salad dressing mixture before pouring in the oil.
1 tbsp NOMU Chicken STOCK
1 knob ginger, thinly sliced
1 piece of bruised lemon grass
750ml water
250g rice vermicelli noodles
400g tuna sashimi, thinly sliced
1 cup watercress sprigs
1 cup fresh coriander
1/3 cup pickled ginger
2 tbsp black sesame seeds
Dressing:
½ cup sushi mayonnaise
2 tbsp soy sauce
2 tsp NOMU Oriental Rub
½ tsp sesame oil
½ cup canola oil
Place the Chicken STOCK, ginger and lemon grass into a pot with 750ml water and bring to a boil. Take the pot off the heat and add the noodles to soak. After 5-10 minutes, drain the water and remove the ginger slices and the lemongrass. Set the noodles aside to cool completely.
To make the dressing, place all the ingredients into a bowl except the canola oil, and mix well. In a constant stream whisk in the oil until the dressing is thick and creamy. Toss the noodles through the dressing once done.
To serve, place a portion of noodles onto a serving plate, place a few slices of tuna on the side and drizzle lightly with more dressing. Garnish with a handful of watercress and coriander leaves. Serve with pickled ginger and a scattering of black sesame seeds.
Tip: If you are a wasabi fan and would like to add a bite to the salad, you can add 1 to 3 tsp wasabi to the salad dressing mixture before pouring in the oil.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
Subscribe to our Newsletter
SAFE & SECURE SHOPPING
Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
How can we (ahem) serve you today?
Connect with us on WhatsApp by simply scanning the QR Code or by clicking the button below.
