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Easy Asian Spiced Noodles & Veg Salad
E D
This Easy Asian Spiced Noodles & Veg Salad is the perfect meal prep for summer! No need to reheat, it’s light but filling, and the flavors are oh SO fresh.
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Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course
Main Course, Salad, Side Dish
Cuisine
Chinese
Servings
1
Calories
437
kcal
Ingredients
1x
2x
3x
For the noodles:
1
nest of noodles of choice cooked per the packet instructions
and cooled.
1
handful
peas
1/4
red pepper sliced very thinly
Thumb sized carrot
peeled and sliced as thinly as possible onto strips
Thumb sized zucchini
thinly sliced into strips
For the dressing:
1
tablespoon
of dark soy sauce
1
teaspoon
of Worcestershire sauce
or apple cider vinegear
1
teaspoon
of sesame oil
1
lime
zest plus juice
1
garlic clove
minced
1
teaspoon
of minced fresh ginger
2
teaspoons
of chopped fresh coriander
Instructions
Once the noodles are cooked and cooled and the veggies sliced, add them all in a bowl.
Mix all the dressing ingredients, and pour them onto the noodles and veggie bowls.
Mix well, and serve straight away.
You can also warm the dish in a pan, and have it as a stir-fry
Notes
Leftovers can be stored in the fridge for up to 3 days.
Nutrition
Calories:
437
kcal
Keyword
asian, healthy, Salad, summer, vegan
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