12 Noodle Salads To Try This Week

12 Noodle Salads To Try This Week

Noodle salads are a great way to work some extra vegetables into your diet – plus, they’re easy and speedy to assemble. From a light rice noodle salad with sesame and ginger to a supper-worthy pickled radish and salmon noodle bowl, here are some of our favourite recipes to try this week…
Photography: MELISSA HEMSLEY

Vietnamese Chicken Noodle Salad: Annabel Karmel

Serves
6-8
Total Time
15 Minutes
Ingredients
150g of egg noodles
1 large carrot, peeled and grated
1 x 198g tin sweetcorn drained
2 large spring onions, sliced
3 Chinese lettuce leaves, sliced
100g of sugar snap peas, sliced
2 cooked chicken breasts, diced
For the dressing
3 tbsp of rice wine vinegar
6 tbsp of light olive oil
2 tbsp of sweet chilli sauce
1 clove of garlic, crushed
2 tbsp of soy sauce
Method
Step 1

Cook the noodles in boiling water according to the packet instructions.

Step 2

Drain and run under cold water.

Step 3

Drain well.

Step 4

Tip into a mixing bowl.

Step 5

Add the corn, carrot, spring onion, sugarsnap peas, Chinese leaves and chicken.

Step 6

Mix all the dressing ingredients together in a jug.

Step 7

Pour over the salad and toss together.

Rice Noodle Salad With Ginger and Sesame: Lucy’s Dressings

Serves
4
Total Time
15 Minutes
Ingredients
100g of rice noodles
3 spring onions, finely sliced
1 cucumber, halved, seeds removed and cut into long thin strips
2 red chillies, deseeded and finely sliced
15g of mint leaves, roughly chopped
25g of coriander, roughly chopped
Lucy’s Ginger & Sesame Dressing
Method
Step 1

Cook the noodles to packet instructions and drain.

Step 2

Place the noodles in a salad bowl with the remaining ingredients.

Step 3

Drizzle over 3-4 tbsp of dressing and toss to combine.

Step 4

Serve immediately.

Summer Gyoza Noodle Salad: Itsu

Serves
4
Total Time
25 Minutes
Ingredients
10 Itsu vegetable fusion gyoza
125g of rice noodles
1 cucumber, sliced into thin strips
150g of cherry tomatoes, halved
4 spring onions, finely chopped
40g of coriander, basil and mint leaves, roughly chopped
For the sauce:
8 tbsp of lime juice
4 tbsp of fish sauce
4 tbsp of maple syrup
1 thumb-sized piece of ginger, grated
2 red chillies, finely chopped
Method
Step 1

Soak the rice noodles in boiling water for 4 minutes, drain hold under cold water.

Step 2

Drain.

Step 3

Cook the gyozas in a pan as per pack instructions.

Step 4

Prepare the salad ingredients and mix them in a large bowl along with the noodles.

Step 5

Whisk the dressing ingredients together, add to the salad and mix well.

Step 6

Arrange the salad into 2 bowls, top with gyoza and serve.

Courgetti Gyoza Salad

Serves
1
Total Time
20 Minutes
Ingredients
6 vegetable fusion gyoza
2 small courgettes
1 tbsp of rice wine vinegar
1 tbsp of sesame seeds
1 tbsp of sesame oil
1 small red chilli or 1 tsp of chilli flakes
1 small handful coriander, chopped
2 tbsp of soy sauce
1/3 cucumber
1 stalk of spring onions
1 tsp of coconut oil
1 tsp of sugar (optional)
½ lemon (juice)
100ml of water
Method
Step 1

Spiralise, peel or thinly slice courgettes and cucumber.

Step 2

Set aside in a bowl.

Step 3

Combine rice wine vinegar, sesame oil, soy sauce, lemon juice, water and sugar.

Step 4

Set aside.

Step 5

Pan fry, steam or microwave the gyoza as per instruction on pack.

Step 6

Add the coconut oil to a pan and toast sesame seeds on a low heat.

Step 7

Pour half of the dressing over the courgetti and cucumber.

Step 8

Place the gyoza on top and drizzle the rest on top.

Step 9

Sprinkle toasted sesame seeds, spring onion, coriander and fresh chilli or chilli flakes on top.

Visit Itsu.com

Rice Noodle & Cavolo Nero Salad: Discover Great Veg

Serves
4
Total Time
15 Minutes
Ingredients
200g of sliced cavolo nero
300g of straight-to-wok ribbon rice noodles
2 tbsp of sweet chilli sauce
1 tbsp of reduced salt soy sauce
1 tbsp of Thai fish sauce
Juice of 1 lime
1 bunch of spring onions, sliced
1 carrot, coarsely grated
1 red chilli, deseeded and thinly sliced
28g pack of coriander, leaves only, roughly chopped
25g of unsalted roasted peanuts, roughly chopped
Method
Step 1

Cook the cavolo nero in a large pan of boiling water for 3 minutes, then drain well.

Step 2

Place the noodles in a large bowl and cover with boiling water, stir to break the noodles up a little.

Step 3

Leave for 1-2 minutes then drain.

Step 4

Meanwhile, mix together the chilli sauce, soy, fish sauce and lime juice in a small bowl.

Step 5

Toss together the cavolo nero, noodles, spring onions, carrot, chilli and most of the coriander and peanuts then stir in the dressing.

Step 6

Serve sprinkled with the remaining coriander and peanuts.

Vietnamese Rice Noodle Salad: Lo Salt

Serves
2
Total Time
25 Minutes
Ingredients
150g of folded rice noodles
75g of trimmed green beans, cut into 3
1 tbsp of toasted sesame oil
2 tbsp of Chinese rice vinegar
½ tsp of LoSalt
1 carrot, coarsely grated
4 spring onions, shredded
1 red chilli, deseeded and finely sliced
15g of coriander, leaves only
25g of roasted unsalted peanuts
Method
Step 1

Place the noodles in a large bowl with the beans and pour over enough boiling water to cover,

Step 2

Cover with clingfilm and leave for 15 minutes until the noodles are tender, drain well.

Step 3

Meanwhile, in another large bowl, mix together the oil, vinegar and salt, stir in the carrot, spring onions, chilli, coriander and drained noodles and beans.

Step 4

Serve warm or cold scattered with peanuts.

Pickled Radish & Salmon Noodle Bowl: Love Radish

Serves
2
Total Time
25 Minutes
Ingredients
For the pickled radish
3 tbsp of rice vinegar
2 tsp of honey
150g of radish, sliced
For the noodle bowl
1 tsp of ginger, grated
1 tsp of honey
2 tbsp of soy sauce
2 portions of egg noodles, dried or pre-cooked
2 tsp of sesame oil
2 skinless salmon fillets
1 tsp of oil
Salt and pepper
1 avocado, peeled and halved
1 tsp of black sesame seeds
1 spring onion, chopped
Method
Step 1

First make your pickled radish.

Step 2

Combine 2 tbsp of the rice vinegar, honey and radishes in a small bowl. Set aside.

Step 3

Mix the ginger, the remaining 1 tbsp of rice vinegar, honey and soy in another bowl, set aside.

Step 4

Cook the noodles according to the pack instructions.

Step 5

Drain and toss in sesame oil.

Step 6

Meanwhile, brush the salmon fillets with a little oil, season and cook in a hot pan for three minutes.

Step 7

Then turn over and continue cooking for 3-4 minutes depending on how thick the fillets are.

Step 8

Divide the noodles between two bowls.

Step 9

Top with the salmon, half an avocado and pickled radish.

Step 10

Dress with the soy dressing, sesame seeds and spring onions.

Duck Abu: Loic Leguay, Bone Daddies

Serves
4
Total Time
5 Hours
Ingredients
250g of spring onions
8 corn on the cob
80g of rocket
4 portions of wavy noodles
For the confit duck
4 legs of duck
150g of rock salt
250g of duck fat
For the pickled padron peppers
200g of padron peppers
400g of rice wine vinegar
80g of caster sugar
For the soy tare
200ml of soy sauce
8g of caster sugar
40g of mirin
Method
Step 1

To make the confit duck legs, rub the legs with the rock salt and leave in the fridge for 3 hours.

Step 2

Wash the salt off under cold running water then dry the legs with kitchen paper.

Step 3

Place the legs into a dish with the duck fat, cover with foil and cook in the oven at 120°C for 3 hours.

Step 4

Check if the meat falls off the bone easily, if not leave for another 30 minutes.

Step 5

Once cooked, remove from the oven and let cool at room temperature for half an hour in the fat

Step 6

Remove the duck from the fat and remove bones and cartilage.

Step 7

Cool the leg in the fridge and keep the fat at room temperature (will need it to fry the duck).

Step 8

For the pickled padron peppers, put the rice wine vinegar and the sugar in a saucepan on a low heat and cook until the sugar is dissolved.

Step 9

Leave to cool.

Step 10

Slice the peppers into thin slices and cover with the vinegar mix.

Step 11

Leave to pickle for 5 hours minimum.

Step 12

For the soy tare, put all ingredients in a saucepan on a low heat and mix often until the sugar has dissolved.

Step 13

Peel and cook the sweetcorn in boiling water for 10 minutes, cool then cut the corn off the cob.

Step 14

Slice the spring onions as thin as you can and wash.

Step 15

Wash the rocket.

Step 16

Cut the duck legs into 3cm dice.

Step 17

Heat up the duck fat in a saucepan and fry the duck pieces until golden and crispy.

Step 18

Dry and reserve.

Step 19

Cook the noodles according to the packet instructions.

Step 20

While cooking the noodles, put into a mixing bowl the soy tare, duck fat, crispy duck, spring onions and corn.

Step 21

Strain the noodles, add to the bowl and mix well to coat all the noodles.

Step 22

Transfer to a bowl and top with pickled padron peppers and rocket.

Step 23

Enjoy while warm.

Soba Noodle Salad Tossed With Sesame Spicy Fried Mushrooms: Melissa Hemsley

Serves
2
Total Time
30 Minutes
Ingredients
250g of mushrooms
3 tbsp of black and white sesame seeds
2 bundles of buckwheat (soba) noodles 
1 fresh chilli, finely chopped or a pinch of chilli flakes 
2 tsp of maple syrup 
1 tbsp of coconut oil
1 big handful fresh coriander, stems finely chopped
1 small ripe avocado, chopped or sliced 
For the quick ‘pickled’ cucumbers
½ medium cucumber 
Juice of ½ lime, slice the rest of the into wedges
Sea salt 
For the dressing
1 big clove of garlic, finely chopped 
1 tbsp of rice vinegar 
1 tbsp of tamari or soy sauce
2 tsp of toasted sesame oil
2 tsp of chilli sauce 
Method
Step 1

Finely slice the cucumber and pop into a small bowl with the lime juice and a pinch of sea salt then scrunch the cucumber so it’s coated.

Step 2

Set aside.

Step 3

In a medium bowl, mix all the dressing ingredients together.

Step 4

Heat up a large frying pan or wok, melt the coconut oil and roughly slice the mushrooms.

Step 5

Add the mushrooms and let fry on a medium high heat for about 5 minutes, stirring every now and then until the mushrooms release their liquid and they start going golden at the edges.

Step 6

Add the chilli, sesame seeds and maple syrup, stir and let fry with the mushrooms for a final minute.

Step 7

Bring a medium saucepan of water to the boil and cook the noodles according to packet instructions – typically around 4-5 minutes,

Step 8

Drain and immediately rinse with cold water, shake off any excess water, a little water is fine then tip into a medium bowl (in which you have mixed all the dressing ingredients together). 

Step 9

You want to mix the noodles with the dressing straight away so that it stops the noodles sticking. 

Step 10

This salad is great warm or cold from the fridge – just toss everything together with spring onions and coriander and top with the avocado and quickly pickled cucumbers plus the leftover lime sliced into wedges.

Smoked Tofu Noodle Salad: Waitrose & Partners

Serves
4
Total Time
20 Minutes
Ingredients
200g of soba noodles
2 tbsp of toasted sesame oil
200g of smoked tofu, cut into 24 pieces
3 tbsp of rice vinegar
1 clove of garlic, crushed
1 lime, finely grated zest and ½ the juice
1 red chilli, finely chopped
200g of sugar snap peas, halved lengthways
1 bunch salad onions, shredded
1 ripe mango, peeled and sliced
Method
Step 1

Bring a large pan of water to the boil, then add the noodles.

Step 2

Return to a simmer then cook for three minutes. Drain and rinse gently with plenty of cold water, then drain and toss with one tsp of sesame oil.

Step 3

Heat 1 tsp of the sesame oil in a non-stick frying pan over a high heat.

Step 4

Cook the tofu cubes for three minutes. Meanwhile, whisk the remaining sesame oil with the vinegar, garlic, lime zest and juice and chilli. Season.

Step 5

Add the sugar snap peas to the pan and cook for a further minute to heat through.

Step 6

Toss with the cold noodles, dressing, salad onions and mango to serve.

Noodle Salad, Greens, Teriyaki & Spicy Cashews: Nina Parker, Saucy

Serves
2
Total Time
20 Minutes
Ingredients
200g of cooked soba noodles/brown rice
160g of silken tofu, sliced
3 handfuls of spinach, chopped
2 handfuls of coriander, chopped
80g of edamame beans (can be frozen)
100g of broccoli, blanched in boiling water for 3 minutes
For the teriyaki sauce
9 tbsp of soya sauce
9 tbsp of white wine vinegar
3 level tsp of sugar (to balance out the salt and ginger)
1 level tbsp of grated and finely chopped ginger
For the spicy cashews
100g of cashews
5 tbsp of sunflower oil
3 pinches of dried chilli
A pinch of salt
2 tbsp of sesame seeds
Method
Step 1

Boil a kettle and add the edamame to a bowl.

Step 2

Then pour the boiled water over the bowl.

Step 3

Leave for a couple of minutes and then drain.

Step 4

Prep the other vegetables.

Step 5

Add the cashews to a frying pan and set onto a high heat.

Step 6

Let them colour on one side for 30 seconds or so, and then add the sunflower oil, sesame seeds, salt and chilli.

Step 7

Turn down the heat a little and allow everything to mix and infuse together.

Step 8

Remove when the cashews are lightly golden and try not to do burn the sesame seeds.

Step 9

Roughly chop a few handfuls for the salad and store the rest in a jar for another day.

Step 10

Put the ingredients for the teriyaki sauce in the same frying pan and bring to the boil and then simmer for 1 minute and.

Step 11

Then remove from the heat. It should be quite punchy.

Glass Noodle Salad With Smoked Tofu: David & Charlotte Bailey, Fresh Veggie Kitchen

Serves
2
Total Time
20 Minutes
Ingredients
125g of dried wholegrain rice vermicelli
1 carrot, cut into thin strips
100g of mangetout, cut into thin strips
30g of coriander, chopped
150g of mixed sprouts (e.g. mung beans, chickpea, lentil)
100g of smoked tofu, thinly sliced
1 tbsp of sesame seeds, lightly toasted
For the dressing
2 garlic cloves, finely chopped
45g of fresh root ginger, finely chopped
1 red chilli, deseeded and finely chopped
3 tbsp of unrefined brown sugar
Juice of 4 limes
2 tsp of tamari
Method
Step 1

Put the noodles in a bowl, pour boiling water over them and leave to soak for four minutes.

Step 2

Drain in a sieve and then run cold water over the noodles until they have cooled down.

Step 3

Drain well and leave to one side.

Step 4

To make the dressing, in a pestle and mortar, crush together the garlic, ginger, chilli and sugar until they form a paste.

Step 5

Add the lime juice and tamari and stir.

Step 6

Put the carrot, mangetout, coriander, sprouts, smoked tofu and noodles in a large bowl and gently mix together by hand, then pour over the dressing and continue to mix by hand until the dressing is well incorporated.

Step 7

Sprinkle over the sesame seeds and serve.

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