Asian Noodle Salad

Preparation/cooking time: ca. 35m

For 4 people

Nutritional Information

Contains 434 Kcal


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

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

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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