Quick Spicy Noodle Salad (Thum Udon)
What is this spicy noodle salad?
This noodle salad is a quick twist on a traditional Lao salad, typically paired with papaya salad. Instead of papaya, this recipe uses udon noodles, cabbage, and simple meatballs. It's designed for those on the go who still crave the bold, funky, and spicy flavors of Lao cuisine. Ready in under 30 minutes, it's the perfect dish to bring to a summer potluck.
Ingredients
ground chicken breast: going for a healthier protein
tapioca starch: helps make the meatballs bouncy
Oyster sauce: adds flavor
Salt: brings out the flavors
White pepper: gives it a bright, earthy flavor
Green onions, ginger, garlic, and cilantro: adds freshness to the meatballs
udon noodles: preferred thick noodles when it comes to cold salads
purple cabbage: adds a nice contrast to the dish and amazing crunch
bird eye chili pepper: needed to increase the spice
granulated sugar: balance the salty and spicy flavors
lime juice: brightens up the sauce
tamarind paste: adds the other sour flavor to the sauce and thickness
fish sauce: adds umami flavors
msg: boosts the umami to the other ingredients
grape tomatoes: most flavorful tomatoes for this type of dish
Directions
Prep The Herbs
Let's start by prepping the herbs. Mince the cilantro, including both the leaves and soft stems. For the green onion, slice it in half lengthwise, then finely mince it—these will be mixed into the meatballs. Use a spoon to peel the ginger, then mince it. Do the same with the garlic. All of these aromatics should be finely minced. Set them aside on a plate.
Make The Meatballs
Add the ground chicken breast to a large bowl. Add 2 tablespoons of tapioca starch, 1 tablespoon of oyster sauce, ½ teaspoon of salt, and ½ teaspoon of white pepper. Mix until everything is evenly combined, then fold in the minced herbs and aromatics.
Prepare a small bowl of water to keep your hands slightly wet while shaping the meatballs. This prevents sticking. Take a tablespoon-sized portion of the meat mixture and roll it between your hands to form a ball. Repeat until you've made about 24 meatballs.
Preheat an air fryer to 400°F. Spray the tray with oil and place the meatballs inside. Cook them for 10 minutes, flipping halfway through. Once done, transfer the meatballs to a bowl and let them cool.
Cook The Noodles
To keep this a 30-minute recipe, use udon noodles that only need to be boiled for about 3 minutes until soft. Once cooked, strain the noodles and immediately place them in cold water to stop the cooking process.
Now, let's make the sauce. In a deep mortar, add one garlic clove and as many bird's eye chili peppers as you like. I’m using 10 because I love spicy food. Add a tablespoon of sugar and pound everything into a paste. Cut a lime in half and squeeze all the juice into the mortar. Halve a cup of cherry tomatoes and add them to the sauce, then carefully crush them with the pestle to release their juices. Add 2 tablespoons of tamarind paste, 3 tablespoons of fish sauce, and a pinch of MSG. Mix well. Taste the sauce, and adjust with more lime for sourness or more sugar for sweetness as needed.
Assemble The Salad
In a large bowl, combine the cold noodles, chicken meatballs, and blanched purple cabbage. Pour the spicy tomato sauce over the top and mix everything well using gloved hands. Transfer the noodles to a large plate, drizzling any extra sauce over the top.
Now, it's time to enjoy these noodles!
More Lao Recipes
Quick Spicy Noodle Salad (with Chicken Meatballs)
Ingredients
Instructions
- In a large bowl, add the ground chicken breast and then add the tapioca starch, oyster sauce, salt, and white pepper and mix well.
- Add the minced green onions, ginger, and garlic and mix until well combined.
- Lightly wet your hands with water and then grab a tablespoon size of the meat mixture and roll it in your hands to form a ball. Repeat the process until all the meat is gone.
- Airfryer meatballs at 400F for 10 minutes flipping half way through it.
- Microwave the purple cabbage for 2 minutes and let it cool
- Blanch the noodles in boiling water for 2 minutes then rinse it with cool water and drain.
- In a deep mortar, add the garlic, chili peppers, sugar, and smash into a paste. Squeeze the lime juice into it and then add the tamarind paste, fish sauce, msg, and tomatoes and mix well. Gently crush the tomatoes.
- In a large bowl, add the noodles, meatballs, cabbage, and top it off with the sauce. Mix well with gloved hands then serve.
Sabaidee, I’m Saeng!
I’m a personal chef who specializes in Lao food. Here at Saeng’s Kitchen, you’ll find all your favorite traditional Lao foods and also some new twists to Lao style dishes.