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Asian Noodle Salad

Servings 2


  • 1/2 red pepper finely sliced
  • 1/2 green pepper finely sliced
  • 1/2 yellow pepper finely sliced
  • 1 carrot cut into thin matchsticks
  • 50 g cashew nuts
  • 125 g dried noodles
  • Mixed leaves to serve optional

For the dressing

  • 2 tbsp oil
  • 3 garlic cloves finely sliced
  • 2 tbsp lime juice
  • 2 tbsp light soy sauce
  • 1 dsp brown sugar
  • 1-2 red chillies finely sliced


  • Prepare the vegetables.
  • Cook the noodles according to the instructions on the packet. Drain them once they are cooked. While the noodles are cooking you can make the dressing.
  • Warm the olive oil in a small saucepan.
  • Add the garlic and fry until it starts to brown and go crunchy.
  • Take off the heat and add the lime juice, soy sauce, brown sugar and chillies (stand back a bit in case the oil spits!).
  • Stir to combine.
  • Mix together the noodles and chopped vegetables and put in a serving bowl on a bed of mixed leaves (optional).
  • Pour the dressing over the salad.
  • Warm the cashew nuts in a dry frying pan and shake them around until they start to brown. Sprinkle over the salad and serve.


VEGAN: As long as you make sure the noodles you use are vegan.
GLUTEN-FREE: As long as you use gluten-free soy sauce and gluten-free noodles, e.g. the edamame spaghetti that I used.
Adapted from World Food Cafe by Chris & Carolyn Caldicott