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Noodle Salad

A deliciously light and zingy noodle salad with flavours inspired from all over Asia. This tasty salad is made by tossing Chinese noodles, carrots, beans, tofu, spring onions, and fennel with a dressing made from sesame oil, soya sauce and teriyaki sauce.

Ingredients (serves 6):

For the Noodles:

  • 450g Chinese noodles
  • 2 spring onions (cut into 1cm strips)
  • 3 tbsp olive oil
  • 6 slices of ginger
  • 3 tbsp soya sauce
  • 1 tbsp sesame oil

Marinated Tofu:

  • 300g tofu
  • 300g Teriyaki sauce

For the Salad:

  • 360g green salad leaves of your choice
  • 600g marinated tofu
  • 600g Chinese noodles
  • 180g pickled fennel
  • 220g soya beans
  • 180g julienne carrot

Method:

For the Noodles:

  • Bring some salted water to the boil in a pan and cook the noodles for 2 minutes stirring occasionally.
  • Drain the water off and dry.
  • In a wok heat the oil until hot.
  • Add the onions and ginger and cook for 30 seconds.
  • Add the noodles and fry for 5 minutes on a reduced heat.
  • Add the remaining ingredients until all the noodles are covered. Drain off and store in the refrigerator until cool.

Marinated Tofu:

  • Mix the ingredients together and marinade.

For the Salad:

  • Place 60g of your chosen salad leaves in the bottom of a salad bowl.
  • Now, working from the furthest part of the bowl start to build in straight lines in the following order: 40g Soya beans, 100g Chinese noodles, 100g marinated tofu and finally, closest to you, the julienne carrot.
  • To finish sprinkle over the 30g of pickled fennel.