Chinese-style hot noodle salad with vegetables

    40 min

    Fragrant ginger and lemongrass flavour this hearty vegetable and noodle salad.

    Be the first to make this!

    Serves: 4 

    • 100g (3½ oz) thin egg noodles
    • 2 teaspoons sunflower oil
    • 1 fresh red chilli, deseeded and finely chopped
    • 2-3 cloves garlic, chopped
    • 2 tablespoons finely grated ginger
    • 1 tablespoon lemongrass, very finely chopped
    • 200 g (7 oz) carrots, cut into matchsticks
    • 1 red pepper, diced
    • 1 yellow pepper, diced
    • 150 g (5½ oz) baby sweetcorn, cut in half lengthways
    • 100g (3½ oz) sugarsnap peas
    • 250g (9 oz) Chinese leaves, finely shredded
    • 6 spring onions, finely sliced
    • 4 tablespoons soy sauce
    • 1 teaspoon sesame oil
    • 3 tablespoons fresh coriander leaves
    • 25g (1 oz) salted peanuts, finely chopped

    Prep:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Put a kettle on to boil. Cook the noodles in boiling water according to the instructions on the packet, then drain them well.
    2. Heat the sunflower oil in a hot wok or large frying pan and stir-fry the chilli, garlic, ginger, lemongrass, carrots, peppers, sweetcorn and sugarsnap peas for 4-5 minutes.
    3. Add the Chinese leaves, spring onions, drained noodles, soy sauce and sesame oil. Toss everything together over a medium heat for a further minute until they are thoroughly combined and hot.
    4. Finally, add the coriander and peanuts, toss together once more and serve.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)