Asian-style vegetable noodle salad

    Asian-style vegetable noodle salad


    36 people made this

    About this recipe: Have this simple dish as a main vegetarian course or as a side for leftover roast chicken or tofu.

    Serves: 4 

    • 280g egg noodles
    • 90g fresh shiitake mushrooms, stemmed and sliced
    • 1 red capsicum, thinly sliced
    • 4 tablespoons rice vinegar
    • 3 tablespoons soy sauce
    • 1 tablespoon vegetable oil
    • 1 teaspoon grated fresh ginger
    • 1 tablespoon chopped fresh coriander or parsley

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

    1. Cook noodles according to packet directions; add mushrooms and capsicum 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 or parsley before serving.

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