Asian noodle salad

13 April, 2016
Serves 4-6

A vibrant and refreshing salad, which is perfect as a starter to an Asian-inspired meal, such as Thai fish cakes, or as a side dish for barbecues. Prepare ahead and allow the wonderful combination of flavours to be absorbed by the noodles.

Asian noodle salad


  • 300 Grams
    Fresh fine rice noodles (or 150g dried)
  • 1
    Small head of broccoli, cut into small florets
  • 1
    Carrot, finely sliced into long thin strips
  • 1/2
    Cucumber, finely sliced into long thin strips
  • 2 Tablespoons
    Fresh coriander, roughly chopped
  • 2 Tablespoons
    Thai basil leaves, roughly torn
  • For the dressing:
  • 1/2 Tablespoon
    Sesame oil
  • 2 Tablespoons
    Soya sauce or gluten-free tamari
  • 3 Teaspoons
    Sweet chilli sauce
  • 1 Tablespoon
    Fresh root ginger, finely chopped
  • 2
    Garlic cloves, finely chopped
  • 2
    Red chillies, deseeded and finely chopped
  • 1 Teaspoon
    Fish sauce
  • Juice of 2 limes


  1. If using fresh noodles, place in a colander and pour over just-boiled water, then run under cold water to refresh. Drain well and set aside. If using dry noodles, cook according to pack instructions.

  2. In a pan of boiling water, blanch the broccoli for 40-50 seconds, then drain and refresh under cold running water.

  3. Mix all of the dressing ingredients in a large bowl, add the noodles and combine thoroughly. Add the broccoli, carrot and cucumber and toss everything together, then leave to soak in the flavours for 30 minutes before serving.

  4. When ready to serve, add the fresh coriander and Thai basil leaves and gently fold through.

Nutrition: You can add or interchange various vegetables, such as baby corn, mangetout, sugar snap peas, green beans, beansprouts or red pepper.


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