Stir-fry noodle salad

Stir-fry noodle salad

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(3 ratings)


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Cooking time

Prep: 15 mins Cook: 10 mins

Skill level



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 info

Nutrition per serving

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  • 8 kaffir lime leaves (from supermarkets and oriental food stores)
  • 4 tbsp blocks egg noodles
  • 4 tbsp sesame oil
  • 2 red peppers, deseeded and finely sliced
  • 2 carrots, sliced into batons
  • large knob ginger, finely chopped
  • bunch spring onion, finely sliced
  • 6 tbsp soy sauce
  • 2 large handfuls beansprouts
  • 250g block tofu, cut into cubes
  • 1 large bunch coriander, stalks finely chopped, leaves roughly chopped
  • 2 garlic cloves, 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

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  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.

Recipe from Good Food magazine, June 2007

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myrawhite's picture
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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
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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