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Lemongrass Noodle Salad

One of my flavours ingredients.

Mandarin: Ning Meng Cao

Cantonese: Xiang Mao

Thai: Takrai

Vietanmese: Xa

At one time this scented grass was little known outside South-east Asia. Today it is to be found in nearly every supermarket.

Lemongrass grows in dense clumps in tropical and subtropical countries and is commercially cultivated on a grand scale. The cut stems are about 20cm long, and look a little like fat spring onions or very skinny leeks.

You can use lemongrass as a culinary herb in Asian cuisines and also as a medicinal herb in India. It has a subtle citrus flavor and can be dried and powdered, or used fresh. It is commonly used in teas, soups, and curries.

Now I am sharing my flavours recipe with you - Lemongrass Noodle Salad

Serves Two

For the lemongrass dressing: 1 large lemongrass, white part only

1 slice ginger

2 cloves garlic

1 small chilli, all finely chopped

1 1/2 tsp brown sugar

1 1/2 tbsp fish sauce or soy sauce

1 or 1/2 lime juice

2 tbsp oil

Mixed all above ingredients.

For the salad: 2 portions of glass noodles or rice noodles, 1 carrot, cut into matchsticks, 1/2 cucumber, cut into matchsticks, a handfuls of bean sprouts, 1/2 mango, thinly sliced. A handful of chopped peanuts, big handful each of fresh mint and coriander, roughly chopped.

Mix the salad with dressing and enjoy! :)


* Tip for use lemongrass for soup or curries - Instead of discarding the dry stalk, make it into a bating brush. Trim off the bottom 5cm of the lemongrass stalk to use in a recipe, then flatten the cut end of the remaining stalk using a cleaver or pestle to produce a fibrous brush.

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