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Peanut-Curry Noodle Salad with Lemon Yogurt Dressing
Bright Peanut-Curry Noodle Salad with lemon yogurt dressing; a flexible, make-ahead dish with noodles, curry, yogurt, and crunchy additions.
Why this recipe works
This Peanut-Curry Noodle Salad with Lemon Yogurt Dressing is a flexible dish that blends creamy yogurt, green curry, and crunchy textures. It works well for meal prep or a potluck and suits anyone who enjoys a bright, noodley, curry-flavored salad.
- peanut curry noodle salad
- lemon yogurt dressing
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- watermelon noodle salad
- toast crunch salad
- curry pork noodle salad
- yogurt dressing recipe
Key takeaways
1) Use two-thirds of the dressing to coat noodles for balanced flavor.
2) Add textures with toasted bread, watermelon, and cooled grains for contrast.
3) Chill briefly to meld flavors or serve immediately if pressed for time.
Recipe guide
This Peanut-Curry Noodle Salad with Lemon Yogurt Dressing is a flexible dish that blends creamy yogurt, green curry, and crunchy textures. It works well for meal prep or a potluck and suits anyone who enjoys a bright, noodley, curry-flavored salad.
A bright, textural noodle salad you can make ahead.
- 1) Use two-thirds of the dressing to coat noodles for balanced flavor.
- 2) Add textures with toasted bread, watermelon, and cooled grains for contrast.
- 3) Chill briefly to meld flavors or serve immediately if pressed for time.
Overview
A chilled noodle salad featuring a lemon yogurt dressing, shredded curry meat, and mixed textures (crisp toast, watermelon, cooled potatoes and rice). Ideal for picnics or hot days.
Prep tips
Cook noodles al dente, cool completely. Reserve some curry juices for extra flavor. Mix dressing separately, then coat noodles and fold in proteins and textures.
Serving
Chill 10-15 minutes to meld flavors or serve immediately. Garnish with extra torn toast and a splash of the remaining dressing.
Ingredients
- 200 g cooked noodles/spaghetti
- 150 g cooked meat curry/stew (shredded)
- 2 tbsp green curry paste (jar)
- 3 tbsp peanut butter
- 150 g Greek yogurt
- 100 g lemon yogurt
- 1 tbsp margarine/spread (Olivani)
- 150 g mashed potatoes (cooled, small cubes)
- 1 cup cooked rice (cold)
- 200 g half watermelon (cubed, seeds removed)
- 4 slices loaf of bread (packaged, toasted and torn)
- 2 tbsp jam/preserved fruit (jar)
- 1 can canned/bottled drink (for serving)
Instructions
- Warm shredded curry meat briefly in a pan with a splash of water to loosen, set aside with juices.
- Cook noodles until al dente if not already cooked, drain and cool under cold water.
- In a bowl whisk together Greek yogurt, lemon yogurt, green curry paste and peanut butter until smooth; adjust salt and thin with a tablespoon of water if too thick.
- Toss cooled noodles with about two-thirds of the dressing to coat evenly.
- Fold shredded curry meat into the dressed noodles, mixing to combine and using some reserved curry juices for extra flavor if desired.
- Gently mix in cooled diced mashed potatoes and cold cooked rice to add body and texture.
- Scatter cubed watermelon over the salad and fold lightly to distribute without breaking the cubes.
- Crumble or tear toasted bread slices and fold pieces in for crunch, leaving some larger pieces on top.
- Warm margarine briefly and stir in jam until combined; drizzle this sweet butter over the salad for glossy finish and a hint of sweetness.
- Taste and adjust seasoning with salt, pepper or extra curry paste; chill 10–15 minutes to meld flavors or serve immediately.
- Serve portions topped with remaining torn toast pieces and a can of chilled drink alongside.
FAQs
Can I substitute ingredients for dietary needs?
Yes. Use plant-based yogurt and curry paste suitable for your diet; adjust sweetness with jam if desired.
How do I store leftovers?
Store in an airtight container for up to 2 days; keep watermelon separate if possible to maintain texture.
Is this spicy?
Green curry paste adds mild heat; adjust with less paste or add more yogurt to mellow.