A jar filled with a layered salad

Noodle jar salad

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(1 ratings)

Prep: 15 mins Cook: 3 mins


Serves 1

Make this noodle jar salad before you head to work for a nutritious lunch. It contains mango, carrot and peanuts plus a flavourful Asian-style dressing

Nutrition and extra info

Nutrition: Per serving

  • kcal240
  • fat9g
  • saturates2g
  • carbs28g
  • sugars16g
  • fibre7g
  • protein8g
  • salt1.4g
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  • 50g instant rice noodles
  • juice ½ lime



    The same shape, but smaller than…

  • 1 tsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 50g mango pieces
  • 1 carrot



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

  • ½ small pack mint



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • ½ small pack coriander
  • 1 tbsp salted peanuts
  • pinch chilli flakes


  1. Put 50g instant rice noodles in a bowl and cover with boiling water, leave to stand for 3 mins, drain then rinse in cold water and drain well. Squeeze juice ½ lime into a jar along with 1 tsp fish sauce. Put 50g mango pieces on top, then add the noodles. Slice 1 carrot into ribbons with a vegetable peeler and pile on top of the noodles.

  2. Fill the rest of the jar with ½ small pack mint, ½ small pack coriander, 1 tbsp salted peanuts and pinch chilli flakes. Put the lid on and store in the fridge for up to one day. When you want to serve, tip everything out into a bowl and mix well. Add soy sauce to taste, if you like.

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