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0 from 3 votes

Asian noodle salad with peanut ginger dressing

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 6 -8
Course: Side Dish , Salad , Lunch

Ingredients

  • 4 cups Cooked egg noodles cooled
  • 1 red yellow and green pepper, de-seeded and sliced
  • 4 spring onions sliced
  • 1 large carrot julienned
  • 2 cups sugar snap peas julienned
  • 1 baby red cabbage thinly sliced
  • large handful fresh mint leaves
  • Large handful fresh coriander
  • optional extras: bean sprouts broccoli, green beans, spinach leaves
for the dressing
  • 2 tablespoons smooth peanut butter
  • 1 garlic clove crushed
  • 1-2 teaspoons crushed ginger to taste
  • 1 teaspoon Chilli oil optional
  • 4 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon honey
  • 1 tablespoon vegetable oil
  • 2 tablespoons lemon juice

Instructions

    Cup of Yum
  1. Combine all the ingredients for the salad in a large bowl.
  2. In a smaller bowl, whisk together all the dressing ingredients.
  3. Pour the dressing over the salad and toss to combine.
  4. (This salad can be made and kept covered in the fridge, undressed, for 3-5 days)