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.

Christine L.

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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