Stir-fry noodle salad

Stir-fry noodle salad

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(3 ratings)

Prep: 15 mins Cook: 10 mins


Serves 6
Good Food's associate food editor Barney says this is his favourite veggie summer dish, perfect for picnics

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal301
  • fat11g
  • saturates1g
  • carbs44g
  • sugars14g
  • fibre3g
  • protein10g
  • salt3.35g
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  • 8 kaffir lime leaf (from supermarkets and oriental food stores)
  • 4 tbsp blocks egg noodle
  • 4 tbsp sesame oil
  • 2 red pepper, deseeded and finely sliced
  • 2 carrot, sliced into batons



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • large knob ginger, finely chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • bunch spring onion, finely sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 6 tbsp soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2 large handfuls beansprout
  • 250g block tofu, cut into cubes
  • 1 large bunch coriander, stalks finely chopped, leaves roughly chopped
  • 2 garlic clove, finely chopped

For the dressing

  • 150ml rice wine vinegar
  • 2 sticks lemongrass
  • 1 small piece fresh red chilli (about one-third)
  • 2 tbsp golden caster sugar


  1. To make the dressing, tip all the ingredients and 4 of the torn lime leaves in a small saucepan and bring to a simmer. Boil for 1 min, then remove from the heat to infuse.

  2. Cook the noodles according to pack instructions, then drain and toss with 3 tbsp of the sesame oil. Leave to cool, tossing occasionally so they don’t stick. Set aside.

  3. Heat the rest of the oil in a wok and stir-fry the peppers, carrots, ginger and garlic for just 1 min, then set aside. To serve, tip the noodles into a bowl and drain over the dressing. Finely shred the remaining lime leaves and toss in with all the other ingredients, setting aside a small handful of coriander leaves. Taste the noodles, adding a splash more vinegar, soy or sesame oil to suit your taste. Pile the noodles onto a platter or into a large bowl. Scatter over the rest of the coriander and serve.

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Comments, questions and tips

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Comments (3)

myrawhite's picture

Excellent salad. Leftovers great for lunch the next day

helioplasty's picture

is it me or are there instructions missing? What was I supposed to do with the tofu?
Im afraid I lost track in step 3 and had to ad lib a bit. In saying that it was really tasty and I would certainly make it again!

bigredpaws's picture

This recipe didn't really make a lot of sense and could probably have been written better. i.e. it calls for 6tbs of soy sauce but when do you add them?

I fudged around a bit and managed to make something similar. The lemongrass infusion is very very tasty and will become a summer staple

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