Crunchy Asian noodle salad
Recipe type: salad
Prep time: 
Total time: 
Serves: serves 4
This easy noodle salad recipe is full of crunchy vegetables and perfect with any leftover roast chicken, turkey, lamb or beef you might have.
  • 200g rice noodles
  • thumb-sized piece of ginger, grated
  • 1 red chilli, finely chopped
  • 6 tbsp olive oil
  • 1 lime, juice only
  • 3 tbsp soy sauce
  • 2 carrots, grated
  • 2 Little Gem lettuces, cut into small wedges
  • ½ cucumber, sliced
  • ½ bunch fresh mint, leaves only
  • 200g leftover roast meat, tofu or steak (or 200g cooked prawns)
  • 2 tbsp finely chopped roasted peanuts
  1. Soak the rice noodles in boiling water according to the packet instructions (usually about 15 minutes) until tender.
  2. Mix the ginger, chilli, olive oil, lime juice and soy sauce together in a large bowl.
  3. Add the carrots, lettuce, cucumber and mint.
  4. Drain the noodles and add them to the bowl. Mix together and add more lime juice or soy sauce, to taste.
  5. Spoon the salad into serving bowls and add your topping of choice. Sprinkle over the peanuts.
For lunchboxes: don’t add the lettuce or mint to the salad itself; instead, spoon the salad into your lunchbox then top with the lettuce and mint leaves. Mix it together just before eating.
Recipe by Everyday 30 at