Asian noodle salad

Total time: 35m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 378 Kcal, 35g Protein, 37g Carbohydrates, 9g Fat


  • Dressing
  • 2 lime, rinsed with hot water; use grated zest and 3 tbsp of juice
  • 2 tbsp dark sesame oil (Lee Kum Kee)
  • 1 tbsp honey
  • 4 tbsp soy sauce
  • 2 red chilli, deseeded, finely chopped
  • 2 garlic clove, pressed
  • Salad
  • 125 g rice noodles
  • salted water, boiling
  • 2 tomato, diced
  • 100 g bean sprouts
  • 4 thin turkey schnitzel, cut in half lengthwise if necessary, and then crosswise into strips approx. 7 mm wide
  • 1 tbsp peanut oil
  • a little coriander, to garnish
  • 2 tbsp dark soy sauce
  • 3 sticks lemongrass sticks, core finely chopped

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  • Dressing

    Mix all the ingredients together in a large bowl.
  • Salad

    Cook the rice noodles for approx. 5 mins. in boiling water, rinse under cold water and drain. Shortly before serving, combine the noodles, tomatoes, bean sprouts and coriander with the dressing. Heat the oil in a non-stick frying pan. Stir fry the meat in batches for approx. 2 mins. Remove the pan from the hob, return the meat to the pan, stir in the lemongrass and soy sauce, mix the meat with the salad and arrange on plates. Garnish the Asian noodle salad with a little coriander.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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