Vegetarian Asian-inspired noodle salad

    15 mins

    This is a great summertime - or anytime - vegetarian side dish. Feel free to add other vegetables in addition to the red capsicum, or some fried tofu to make it a satisfying meal.

    31 people made this

    Serves: 4 

    • 224 g thin spaghetti
    • 30 ml sesame oil
    • 1 dash soy sauce
    • 0.9 g cayenne pepper
    • 1 red bell pepper, julienned
    • 1 bunch fresh cilantro leaves, finely chopped

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

    1. Cook noodles according to packet instructions; drain and rinse under cold water to cool.
    2. Whisk the sesame oil, soy sauce, and crushed chilli flakes together in a large bowl then toss with the noodles red capsicum and coriander until well mixed. Cover and refrigerate for one hour. Serve chilled.
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    Reviews in English (23)


    Pretty good, with a few changes to add flavor. I added 2 cloves of garlic, 2 tbsp of sugar, and about 1/4 cup of rice vinegar. I also doubled the amount of cayenne pepper in total, substituted scallions for cilantro. Next time I may add some ginger, too. Goes great accompanied with a hot stir fry.  -  05 Aug 2003  (Review from Allrecipes US | Canada)


    We have this at least once a month. It's so easy to play around with...adding as you please. I always add in stir-fried chicken and what ever veggies I have stir-fried along side like cabbage and cauliflower. Just toss it all together and season. I usually toss the noodles with garlic oil (garlic crushed with a motar and pestel and fried in oil till golden) before I add other ingredients. My hubby is not a fan of sesame oil, so I leave that out. Use your imagination with this. Thanks Ashley.  -  11 Sep 2003  (Review from Allrecipes US | Canada)


    Sorry didn't care for this at all and will never make again. It was spicy but that is all. The flavors never seemed to meld together even overnight.  -  03 Sep 2003  (Review from Allrecipes US | Canada)

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