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Thai Noodle Salad
Prep: 10 min
Cook: 5 min
Servings: 2
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A delicious Asian-inspired salad, topped with chopped nuts.
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Ingredients

  • 100 g rice noodles, dried
  • 1 spring onion (including green top), sliced
  • 1 cup snow pea sprouts
  • 1 red capsicum, seeded and diced
  • 1 tbs unsalted peanuts or cashews, chopped
  • 2 tbs fresh coriander, chopped
  • 2 tbs salt-reduced soy sauce
  • 1 tsp honey
  • 1 clove garlic, crushed
  • 1 lemon, juiced
  • 1/2 tsp fresh ginger, finely chopped

Method

  1. Prepare noodles according to packet directions.
  2. Rinse under cold running water, drain and set aside.
  3. In a small bowl combine soy, honey, garlic, lemon and ginger.
  4. In a large bowl combine remaining ingredients.
  5. Pour dressing over the salad, add noodles and toss well.

Recipe from Healthy Food Fast © State of Western Australia, 2012. Reproduced with permission.


Variation:

Use soba, somen, or egg noodles in this recipe. Use spinach leaves instead of snow pea shoots.

Serving Suggestion:

For an easy lunch add 150g cooked chicken to serve as a meal.

Healthy tip!

Still hungry? Try a side of salad or vegies before going for seconds.

Nutrition Information

per serving per 100g
Energy 302 kJ 254 kJ
72 Cal 61 Cal
Protein 3 g 2.5 g
Fat, total 1.7 g 1.4 g
— saturated 0.3 g 0.2 g
Carbohydrate 10.4 g 8.7 g
— sugars 4.7 g 3.9 g
Sodium 695.3 mg 485.5 mg
Fibre 3.6 g 1.1 g

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