Chinese Veggie Hot Noodle Salad

    40 mins

    Fragrant ginger and lemongrass flavour this hearty vegetable and noodle salad.

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    Serves: 4 

    • 100g thin egg noodles
    • 2 teaspoons sunflower oil
    • 1 fresh red chilli, deseeded and finely chopped
    • 2-3 cloves garlic, chopped
    • 2 tablespoons finely grated ginger
    • 1 tablespoon lemongrass, very finely chopped
    • 200 g carrots, cut into matchsticks
    • 1 red capsicum, diced
    • 1 yellow capsicum pepper, diced
    • 150 g baby sweetcorn, cut in half lengthways
    • 100g sweetpeas
    • 250g cabbage, finely shredded
    • 6 spring onions, finely sliced
    • 4 tablespoons soy sauce
    • 1 teaspoon sesame oil
    • 3 tablespoons fresh coriander leaves
    • 25g salted peanuts, finely chopped

    Prep:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Cook the noodles in boiling water according to the instructions on the packet, then drain them well.
    2. Heat the sunflower oil in a hot wok or large frying pan and stir-fry the chilli, garlic, ginger, lemongrass, carrots, peppers, sweetcorn and peas for 4-5 minutes.
    3. Add the cabbage, spring onions, drained noodles, soy sauce and sesame oil. Toss everything together over a medium heat for a further minute until they are thoroughly combined and hot.
    4. Finally, add the coriander and peanuts, toss together once more and serve.

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