Wheat Noodle Salad Recipe (Khauk swè thoke)

Wheat noodles: These form the base of the salad, providing a chewy texture that pairs well with the crunchy vegetables.

Cucumber: Adds a refreshing crunch and a mild, cooling flavor.

Carrot: Brings a sweet and slightly earthy taste, along with a vibrant color.

Roasted peanuts: Offer a crunchy texture and a rich, nutty flavor.

Soy sauce: Adds a salty, umami depth to the dressing.

Lime juice: Provides a zesty, tangy brightness that balances the other flavors.

Fish sauce: A salty, savory condiment that enhances the overall flavor profile.

Sesame oil: Adds a nutty, aromatic quality to the dressing.

Garlic: Infuses the dressing with a pungent, savory note.

Red chili: Adds a spicy kick to the salad.

When julienning the cucumber and carrot, ensure they are cut into uniform, thin strips to allow for even distribution of flavors and a more aesthetically pleasing presentation. Use a sharp knife or a mandoline slicer for precision. Additionally, lightly toasting the roasted peanuts in a dry pan before crushing them can enhance their flavor and add a delightful crunch to the salad.

• wheat noodles - Substitute with rice noodles: Rice noodles provide a similar texture and are gluten-free, making them suitable for those with gluten sensitivities.

• wheat noodles - Substitute with zucchini noodles: Zucchini noodles are a low-carb alternative that adds a fresh, crunchy texture to the salad.

• cucumber - Substitute with zucchini: Zucchini has a similar texture and mild flavor, making it a good stand-in for cucumber.

• carrot - Substitute with bell pepper: Bell peppers add a sweet crunch and vibrant color, similar to julienned carrots.

• roasted peanuts - Substitute with toasted sunflower seeds: Sunflower seeds provide a similar crunch and nutty flavor, suitable for those with peanut allergies.

• roasted peanuts - Substitute with cashews: Cashews offer a creamy texture and mild flavor that complements the salad well.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free and slightly sweeter alternative to soy sauce.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and brightness to the dish.

• lime juice - Substitute with rice vinegar: Rice vinegar offers a mild acidity that can replace lime juice in the dressing.

• fish sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, though it lacks the fishy undertones.

• fish sauce - Substitute with Worcestershire sauce: Worcestershire sauce has a complex flavor profile that can mimic the depth of fish sauce.

• sesame oil - Substitute with olive oil: Olive oil can be used for its rich texture, though it lacks the nutty flavor of sesame oil.

• sesame oil - Substitute with peanut oil: Peanut oil has a similar nutty flavor and can be a good alternative to sesame oil.

• garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that can replace minced garlic.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it is less pungent.

• red chili - Substitute with jalapeño: Jalapeños offer a similar heat level and can be used as a substitute for red chili.

• red chili - Substitute with red pepper flakes: Red pepper flakes provide a similar spiciness and can be easily adjusted to taste.

• To keep your wheat noodle salad fresh, store it in an airtight container. This helps maintain the crispness of the julienned cucumber and carrot.

• Place the container in the refrigerator. The salad can be stored for up to 2-3 days. The lime juice and soy sauce in the dressing act as natural preservatives, but the vegetables will start to lose their crunch after a couple of days.

• If you plan to make the salad ahead of time, consider storing the dressing separately. This prevents the noodles and vegetables from becoming soggy. Simply toss the salad with the dressing right before serving.

• For longer storage, you can freeze the cooked wheat noodles separately. Place the noodles in a freezer-safe bag or container, ensuring they are well-sealed to prevent freezer burn. They can be frozen for up to 1 month.

• When ready to use, thaw the noodles in the refrigerator overnight. Once thawed, rinse them with cold water to refresh their texture before combining with the fresh vegetables and dressing.

• Note that freezing the entire salad is not recommended, as the cucumber and carrot will lose their texture and become mushy upon thawing. Always freeze components separately for the best results.

• If you have leftover dressing, store it in a small jar or airtight container in the refrigerator. It will keep for up to a week and can be used for other salads or as a marinade for grilled meats.

• Gently warm the wheat noodles in a non-stick pan over low heat. Add a splash of sesame oil to prevent sticking and to enhance the flavor.
• Alternatively, place the noodle salad in a microwave-safe dish. Cover with a damp paper towel to retain moisture and heat on medium power for 1-2 minutes, stirring halfway through.
• For a refreshing twist, consider serving the noodle salad cold. Simply toss with a bit more lime juice and soy sauce to freshen up the flavors.
• If you prefer a slightly warm salad, immerse the noodles in hot water for a minute, then drain and mix with the rest of the ingredients.
• To maintain the crunch of the cucumber and carrot, add them fresh after reheating the noodles.

• Large pot: For cooking the wheat noodles according to package instructions.

• Colander: To drain and rinse the cooked noodles with cold water.

• Large mixing bowl: To combine the noodles, cucumber, carrot, and peanuts.

• Small bowl: For whisking together the soy sauce, lime juice, fish sauce, sesame oil, garlic, and chili.

• Whisk: To mix the dressing ingredients thoroughly.

• Knife: For julienning the cucumber and carrot, and slicing the red chili.

• Cutting board: To provide a surface for cutting the vegetables and chili.

• Garlic press: To mince the garlic clove efficiently.

• Measuring cups and spoons: To measure out the soy sauce, lime juice, fish sauce, and sesame oil accurately.

• Serving tongs: To toss the noodle mixture with the dressing and serve the salad.

• Mortar and pestle: To crush the roasted peanuts if they are not pre-crushed.

Pre-cook the noodles: Cook the wheat noodles in advance and store them in the fridge. This way, you can quickly assemble the salad when needed.

Use a food processor: Use a food processor to quickly julienne the cucumber and carrot. It saves time and ensures uniform slices.

Pre-make the dressing: Whisk together the soy sauce, lime juice, fish sauce, sesame oil, garlic, and chili ahead of time and store it in a jar. Shake well before using.

Buy pre-roasted peanuts: Purchase roasted peanuts to avoid the extra step of roasting them yourself.