Warm Asian noodle salad

Warm Asian noodle salad


42 people made this

About this recipe: This simple dish is a good accompaniment for leftover roast chicken or tofu.

Christine L.

Serves: 4 

  • 250g (9 oz) egg noodles
  • 100g (4 oz) fresh shiitake mushrooms, stemmed and sliced
  • 1 red pepper, thinly sliced
  • 4 tablespoons rice vinegar
  • 3 tablespoons soy sauce
  • 1 tablespoon vegetable oil
  • 1 teaspoon grated fresh root ginger
  • handful chopped fresh coriander or parsley

Prep:10min  ›  Cook:5min  ›  Ready in:15min 

  1. Cook noodles according to packet directions; add mushrooms and pepper during last 2 minutes of cooking.
  2. Combine vinegar, soy sauce, oil and ginger to make dressing.
  3. Drain noodles and vegetables. Transfer to a serving bowl; combine with dressing. Sprinkle with fresh coriander before serving.

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Reviews (2)


Nice and quick, nice and tasty. Food allergies prevent us using red pepper so I substituted with the green of leek. And the red of chilli pepper. As we like things spicy I used 1 T grated Ginger. Used mixed sliced mushrooms and chicken stock concentrate. Served with flattened chicken breast marinated briefly in soy, honey and rice vinegar and pan fried. This will be a recipe we repeat - 23 Mar 2011


- 19 Oct 2012

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