Chinese-style hot noodle salad with vegetables

Chinese-style hot noodle salad with vegetables


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About this recipe: Fragrant ginger and lemongrass flavour this hearty vegetable and noodle salad.

Brenda Houghton

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.

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