Thai Noodle Salad
Noodles make a substantial base for this Asian-inspired salad. You can add any
of your favourite vegetables. This salad also works well with rice or fine egg noodles
and makes a great healthy on-the-go salad.
Nutritional information per portion (209g):
Eggs, soya and wheat (gluten)*
Equipment
Ingredients
Weighing scales
Serves 6
Saucepan
Kettle
300g easy cook dried egg
noodles OR rice noodles
Colander x 2
2 carrots
Large bowl x 2
½ cucumber
Sharp knife
100g mangetout
Chopping board
1 red pepper
Vegetable peeler
4 spring onions
Measuring spoons
Small bunch (20g) fresh
coriander OR parsley
Measuring jug
Serving bowl
Fork
Scissors
Grater
Garlic crusher
Fat
Saturates
Sugars
Salt
679kJ
164kcal
8%
8.5g
1.1g
4.9g
0.53g
12%
5%
5%
9%
of an adult’s reference intake.
Typical values per 100g: energy 325kJ/78kcal.
Dressing
2cm piece fresh root ginger
1 clove garlic
1 small lemon OR lime
(juice only)
Juice squeezer
1 x 5ml spoon sweet chilli
sauce OR honey
Small bowl
50ml sunflower oil
Whisk
1 x 15ml spoon soy sauce
*Presence of allergens can vary by brand –
always check product labels. If you serve
food outside the home you must make
allergen information available when asked.
www.letsgetcookingathome.org.uk
LGC214
Energy
Top Tip
• To prevent the noodles sticking
together, lift the mixture up
and down with a fork (or clean
hands), and try separating the
noodles. The oil in the dressing
will also help keep the noodles
from sticking together.
Thai Noodle Salad
Method
1. Cook the noodles according to the instructions on
the packet. Drain and refresh by rinsing with cold
water. Allow to cool completely.
2. Wash and dry all the other vegetables and herbs.
3. Peel the carrots and then cut into thin sticks
(about ½cm wide and 5cm long). Or you could
grate the carrot if you find this easier.
Something to try next time
•Keep the mangetout whole but blanche them in
boiling water for 2 minutes or steam until tender.
Sugar snap peas can be used instead.
•Use cooked or raw baby corn to add some extra
crunch to the salad.
4. Use a vegetable peeler to peel off thin ribbons of
cucumber lengthways.
Prepare now, eat later
5. Slice the mangetout in half lengthways.
•This salad is best served immediately, but can be
stored for up to 24 hours in an airtight container
in the fridge.
6. Remove the stalk, seeds and pith from the pepper
and slice into long thin strips.
7. Peel, top and tail the spring onions and finely slice.
8. Finely chop the coriander or parsley with scissors,
removing any tough stems.
9. To make the dressing, remove the peel from the
ginger and finely grate.
10. Peel and crush the garlic.
11. Squeeze the juice from the lime or lemon and
measure 1 x 15ml spoon of juice into the small bowl.
12. Combine the rest of the ingredients for the
dressing in a small bowl and whisk. Taste and
adjust the seasoning.
13. Place the noodles in a large bowl. Add the
prepared cucumber, carrots, mangetout, red
pepper, spring onions and coriander. Mix well
with a fork.
14. Give the dressing a final mix and pour over
the salad. Combine thoroughly with the noodles
and vegetables.
Skills used include:
Washing, weighing, measuring, peeling, chopping, crushing, grating,
mixing/combining, boiling/simmering and serving.
www.letsgetcookingathome.org.uk
This recipe was developed with funding from the Big Lottery Fund. Copyright © Children’s Food Trust
LGC214