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Asian Vegetable Noodle Salad

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Ingredients

Asian vegetable noodle salad

175 g g rice noodles rice noodle
0.5 broccoli broccoli
(chopped into small florets)
0.5 cucumbers cucumber
(peeled)
100 g g green vegetables green vegetable
(such as mange tout or pak choi)
100 g g mushrooms mushroom
(fresh, cleaned and finely sliced)
1 Red chillies Red chilli
(sliced)
1 handfuls handful coriander coriander
(chopped)
1 handfuls handful mint mint
(shredded)
sesame oil sesame oil
(light)

For the dressing

4 tbsp tbsp sweet chilli sauce sweet chilli sauce
2 tbsp tbsp lime juice lime juice
1 garlic garlic
(finely crushed)
50 g g coriander coriander
50 g g mint mint
salt salt
black pepper black pepper

Asian vegetable noodle salad

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10 min
(31)

Method

This noodle salad is packed with fresh flavours, and is a great way of using up any green vegetables you might have in your fridge - mange tout, sugar snap peas, asparagus or pak choi will all work well. Served as is this dish is vegan, or you could add a dash of fish sauce to the dressing if you have it.

  1. Cook the noodles according to the packet instructions, drain well and toss with a teaspoon of sesame oil.
  2. Meanwhile, prepare the dressing. Add all the ingredients to a blender and blitz together, seasoning to taste. Spoon half of the dressing over the noodles and toss until evenly coated.
  3. Meanwhile, prepare the vegetables. Slice the cucumber in half and scoop out the seeds with a spoon, then slice it into long, thin strips. Chop the green vegetables into diagonal strips and add to the noodles along with the cucumber, chilli, mushrooms, spring onions and fresh herbs.
  4. Pile the salad into a big bowl and drizzle over the remaining dressing. Serve immediately, while still crunchy.