Noodle salad

This Asian-style noodle and cabbage salad is flavoursome, filling and oh-so delicious!

  • 20 mins preparation
  • 5 mins cooking
  • Serves 8
  • Print


Noodle salad
  • 375 gram fresh thin egg noodles
  • 100 gram (2 cups) finely sliced chinese cabbage
  • 4 green onions (green shallots), sliced finely
  • 200 gram bean sprouts, trimmed
  • 1 large (180g) carrot, julienned
  • 100 gram snowpeas, trimmed and julienned
  • 1 large (200g) red capsicum, flesh julienned
  • 1 bunch coriander, leaves picked
  • 2 tablespoon black sesame seeds
  • 1 long red chilli, sliced finely
  • 1/3 cup hoisin sauce
  • 2 slice lime juice
  • 2 teaspoon sesame oil
  • 2 teaspoon brown sugar
  • 1 tablespoon finely chopped coriander stems


Noodle salad
  • 1
    Bring a large pot of salted water to the boil and add the egg noodles. Stir with tongs to separate and cook for 1-2 minutes. Drain, rinse well and transfer to a large bowl. Using a pair of kitchen scissors roughly cut them into 5cm lengths.
  • 2
    Meanwhile, to make the dressing; in a small bowl, combine the hoisin sauce, lime juice, sesame oil, sugar and a tablespoon of the chopped coriander stem. Pour over the noodles and toss to combine.
  • 3
    Add the cabbage, green onions, bean sprouts, carrot, snow peas, capsicum and coriander leaves to the noodles and toss to combine.
  • 4
    Transfer salad to a serving platter and sprinkle with the sesame seeds and red chilli.


Not suitable to freeze or microwave.

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