Warm Asian Noodle Salad

    Warm Asian Noodle Salad

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    36 people made this

    About this recipe: Egg noodles and rice vinegar make this simple dish that's ready in merely 5 mins.

    Serves: 4 

    • 250g (1 cup) egg noodles
    • 100g fresh mushrooms, stemmed and sliced (shiitake preferred)
    • 1 red capsicum, thinly sliced
    • 4 tablespoons rice vinegar
    • 3 tablespoons soy sauce
    • 1 tablespoon vegetable oil
    • 1 teaspoon grated fresh ginger
    • handful 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 before serving.

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