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Spring veg and noodle salad

A light but filling salad full of crunch.

Serves 2-3 as a main

Loosely adapted from Delancey by Molly Wizenburg


For the dressing:
3 tbsp fish sauce
3 tbsp fresh lime juice
2-3 tbsp light brown sugar
6-8 tbsp water
1 clove garlic, minced
1 chilli, chopped

For the salad:
225g noodles - could be thin rice noodles or soba, according to what you like/have in the cupboard
1 medium carrot, cut into matchsticks
1/2 cucumber, cut into matchsticks
a handful of chopped coriander
200g approx of a protein of your choice, e.g. leftover pork chop, cold steak, prawns, or tofu
65g salted peanuts
several handfuls of greens of your choice, e.g. thinly sliced cabbage, sugar snap peas, peas, broad beans, etc


  1. Make the dressing by mixing all the ingredients in a small bowl. Adjust to taste by adding more water and/or sugar. Refrigerate until needed. If you have more dressing than you need it will keep well for up to a week in a covered dish.
  2. Cook the noodles according to the packet instructions, then drain in a sieve and run under cold water to stop them cooking further. 
  3. Then you just put all the ingredients in a large bowl and toss together. Pour over as much dressing as you fancy (I used the lot), and tuck in!

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Spring vegetables and noodle salad in bowls