Stir-fry noodle salad

Stir-fry noodle salad

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(6 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 leaves (from supermarkets and oriental food stores)
  • 4 tbsp blocks egg noodle
  • 4 tbsp sesame oil
  • 2 red peppers, deseeded and finely sliced
  • 2 carrots, 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 onions

    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 sauce

    soy sor-s

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

  • 2 large handfuls beansprouts


    been sp-rowts

    The two most common beansprouts are the green-capped mung bean

  • 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


  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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Katy Baillie
25th May, 2019
This was alright, I think not good enough to justify the effort! I would reduce the amount of vinegar, and I agree with other posters that the recipe is not very clear. The beansprouts shouldn't be eaten raw, so I cooked them with the carrots and peppers, and I think the tofu might have benefited from being fried first too.
4th Jan, 2011
Excellent salad. Leftovers great for lunch the next day
30th Nov, 2010
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!
10th Dec, 2008
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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