Asian-style noodle salad
Thursday, 28th September 2017 by Rachel

This is an Asian-style salad inspired by Malaysian, Thai and Japanese flavours but using local veggies.

You can use all sorts of raw veg in this – sliced green beans, cucumber, peppers, kohl rabi, radishes, fresh chillies and any salad leaves work well. And there are two different dressing suggestions here – a ginger soy dressing and spicy peanut sauce - so you can really mix and match and customize this salad to your personal taste and the contents of your fridge!

The quantities below are for making a bumper load – ideal for storing in the fridge to have for fabulous lunches throughout the week.

Serves 6



½  small red cabbage – finely sliced

2 carrots, grated

2 broccoli stalks, peeled and chopped

250g smoked tofu (I used Taifun brand)

Handful of toasted cashews (alternatively roasted crushed peanuts)

3 Tbsp toasted sesame seeds

Small bunch of fresh coriander, chopped

 200g soba noodles (or other noodle of choice – ramen or rice noodles would also work well)

Handful of mixed salad leaves


Ginger soy dressing

3 Tbsp soy sauce

3 Tbsp rice vinegar

3 Tbsp sesame oil

1 Tbsp agave syrup

1 x  4cm chunk of ginger, peeled and grated

Add all ingredients to a jar and shake it up


Spicy peanut sauce

All of the above dressing ingredients plus -

2 Tbsp peanut butter (chunky or smooth)

Chilli sauce to your taste

Whisk all the ingredients together or blitz in a food processor



Cook the noodles according to packet instructions. Once cooked drain and refresh in cold water.  Toast seeds and nuts in dry frying pan until browned.

Wash your veggies and chop or shred them into bite size chunks. Stir some vinegar into your sliced red cabbage and leave to sit for a while to soften a bit – this will make the cabbage even tastier!

Combine all your veggies, tofu & noodles into a big mixing bowl.

Next make the dressing. If you have a nutribullet, blitz it all together, otherwise shake it all together in a jar or whisk with a fork.

Pour over the dressing, toss it all together and divide into bowls. Top with some more chopped coriander and a sprinkle of sesame seeds.


*This keeps well in the fridge for 5 days if stored in a sealed container. If you’re not eating it all at once, keep the dressing and salad separate until you’re ready to eat it as this will stop the veggies going soggy.