Thai noodle salad

ServesServes 2
Preparation time Preparation time 10 mins
Cooking timeCooking time


  • 100g dried rice noodles*
  • 1 spring onion, sliced
  • 1 cup snow pea shoots (or mung bean sprouts)
  • 1 red capsicum, seeded and sliced
  • 1 tablespoon unsalted peanuts or cashews, chopped
  • 2 tablespoons coriander, chopped
  • Dressing
  • 2 tablespoons reduced-salt soy sauce
  • 1 teaspoon honey
  • 1 clove garlic, crushed
  • Juice of 1 lemon
  • ½ teaspoon fresh ginger, finely chopped


  1. Prepare noodles according to packet directions
  2. Rinse under cold running water, drain and set aside
  3. In a small bowl combine dressing ingredients
  4. In a large bowl combine remaining ingredients
  5. Pour dressing over the salad, add noodles and toss well


Variation * Use soba, somen, or egg noodles in this recipe. Use spinach leaves instead of snow pea shoots. Serving Suggestion For an easy lunch add 150g cooked chicken to serve as a meal

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