Asian Noodle Salad

Total time: 35m
Preparation Time: 35m

For 4 people

Nutritional Information

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


  • Sauce
  • 2 lime ', rinsed with hot water
  • 2 tbsp. dark sesame oil (Lee Kum Kee)
  • 1 tbsp. honey
  • 4 tbsp. soya sauce
  • 2 red chili, insides removed, finely chopped
  • 2 garlic cloves, pressed
  • Salad
  • 125 g rice noodles
  • saltwater, boiling
  • 2 tomatoes, cut into small cubes
  • 100 g Mungo bean sprouts
  • 4 thin turkey escalope cut in half lengthways if necessary, and then across into 7-mm-wide strips
  • 1 tbsp. peanut oil
  • a little coriander, to garnish
  • 2 tbsp. dark soya sauce
  • 3 stick lemongrass, core of the vegetable finely chopped

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  • Sauce

    Mix all the ingredients together well 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, 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, combine the meat with the salad and arrange on the plates. Garnish the Asian noodle salad with a little coriander.

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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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