Asian Noodle Salad

Total time 35 mins
35 mins preparation time

A healthy salad combining colourful, crunchy raw vegetables and cold cooked noodles in a Asian style Teriyaki dressing. Perfect for lunches and lunchboxes.

Ingredients

4 portion(s)
200 g
egg noodles
200 g
mange-tout
2 
red peppers
1 
small red Jalapeno pepper
 ½ 
small white cabbage
4 tbsp
vegetable oil
2 ½ tbsp
white wine vinegar
2 tbsp
freshly chopped coriander leaves
freshly ground pepper
ground ginger
1 ½ tsp
honey
Nutritional facts (per portion): 14840 kJ  /  354 kcal

Preparation

Step 1

Cook the noodles according to the instructions on the pack until it is ‘al dente'. Wash the snap peas and cut them into fine strips. Halve the peppers and Jalapeno pepper. Clean them, wash them and then cut the bell pepper into strips and dice the Jalapeno pepper. Wash the cabbage and cut it into very fine strips.

Step 2

Stir together the oil, Teriyaki marinade & sauce, vinegar and coriander and season with pepper, ginger and honey.

Step 3

Combine the noodles, snap peas, peppers, Jalapeno peppers and white cabbage with the dressing, leave to marinate and serve.

Recipe-ID: 384

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Cook the noodles according to the instructions on the pack until it is ‘al dente'. Wash the snap peas and cut them into fine strips. Halve the peppers and Jalapeno pepper. Clean them, wash them and then cut the bell pepper into strips and dice the Jalapeno pepper. Wash the cabbage and cut it into very fine strips.

Stir together the oil, Teriyaki marinade & sauce, vinegar and coriander and season with pepper, ginger and honey.

Combine the noodles, snap peas, peppers, Jalapeno peppers and white cabbage with the dressing, leave to marinate and serve.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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