I looooove this Quick Asian Noodle Salad – it’s simply divine! Asian cuisine always nails the balance of flavour, colour, and affordability, and this dish is no exception.

Packed with nutritious, flavourful ingredients, it’s perfect for anyone on a diet or with food sensitivities.

Best part? It’s quick and easy – great when you’re in a rush!

Serve it cold as a light lunch, party dish, or side to something like baked chicken legs or Honey Chicken (yum!).

I like using brown rice noodles, tossed with shredded carrots, red capsicum, green onions, and coriander.

The dressing? A dreamy mix of sesame oil, rice vinegar, soy sauce, honey, and chilli garlic sauce.

Fresh, fast, and fabulously tasty – you’ll want to make it on repeat!

Quick Asian Noodle Salad

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: AppetizersCuisine: AsianDifficulty: Easy

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Calories

350

kcal

Total time

minutes

Fresh, colorful, and fast—this Asian noodle salad tosses crisp veggies with noodles and a tangy sesame-soy dressing. A light, refreshing dish that’s perfect for lunch or barbecues.

Cook Mode

Keep the screen of your device on

Ingredients

1 Wombock Cabbage – finely chopped
6 Shallots-finely chopped
1/2 Onion, white-very finely chopped
1/4 Celery-finely chopped
100 Slivered almonds -or pine nuts, lightly toasted gram Slivered almonds -or pine nuts, lightly toasted
100 gram Fried noodles -(there are a few varieties- including a gluten free version)
Dressing
1/4 cup White vinegar
1/4 cup Sugar, castor
1 tbsp Soy sauce
2 tsp Sesame oil
1/3 cup Olive oil

Directions

Combine all the top ingredients together (except for the noodles) in a bowl and combine well.
In a small saucepan, heat all the dressing ingredients together over low heat and stir until the sugar has dissolved.
Refrigerate until ready to use. Pour over salad and mix well.
Sprinkle the crunchy noodles over wombok mix and serve immediately.

Notes

Quick Asian Noodle Salad is not suitable for freezing and best served immediately.
If you would like to prepare this earlier, then prepare the salad without the noodles and make the dressing and keep in the fridge. Then just before serving, sprinkle the noodles on and heat the dressing for 30 seconds in the microwave, shake well and pour over the salad to serve.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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