Chinese-style hot noodle salad

Prep: 30 mins
Cook: 10 mins
 Chinese-style hot noodle salad
Fragrant flavours fleck through this hearty vegetable and noodle salad

100g thin egg noodles

2 tsp sunflower oil

1 fresh red chilli, deseeded and finely chopped

2-3 cloves garlic, chopped

2 tbsp finely grated ginger

1 tbsp lemongrass, very finely chopped (out stalks removed)

200g carrots, cut into matchsticks

1 red pepper, finely chopped

1 yellow pepper, finely chopped

150g baby sweetcorn, cut in half lengthways

100g sugar snap peas

250g Chinese cabbage, finely shredded (found in most larger supermarkets or Asian markets) * a small chicory would also work

6 spring onions, finely sliced

4 tbsp soy sauce

1 tsp sesame oil

3 tbsp fresh coriander leaves

25g salted peanuts, finely chopped

Put a kettle on to boil.

Cook the noodles in boiling water according to the instructions then drain well.

Heat the sunflower oil in a hot wok or large frying pan and stir-fry the chilli, garlic, ginger, lemongrass, carrots, peppers, sweetcorn and sugar snap peas for 5 minutes.

Add the Chinese cabbage, spring onions, noodles, soy sauce and sesame oil.

Toss everything together over a medium heat until they are thoroughly combined and heated through.

To serve, add the coriander and peanuts.


Preparation Time
30 minutes

Cooking Time
10 minutes

Main ingredients
Pasta & Noodles, Vegetables, Nuts, Oil, Chilli

Recipe Type
Dinner, Healthy, Pasta/Noodles, Salads, Vegetarian


Special Info

Level of Difficulty


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