Vegetarian Asian-Inspired Noodle Salad

    1 hour 15 minutes

    This is a great summertime - or anytime - vegetarian side dish. Feel free to add other vegetables in addition to the red capsicum, or some fried tofu to make it a satisfying meal.

    34 people made this

    Serves: 4 

    • 250g vermicelli or any thin egg noodles
    • 1 1/2 tablespoons sesame oil
    • dash soy sauce
    • 1/2 teaspoon crushed chilli flakes
    • 1 red capsicum, seeded and finely sliced
    • 1 bunch fresh coriander, well rinsed and finely chopped

    Preparation:5min  ›  Cook:10min  ›  Extra time:1hour chilling  ›  Ready in:1hour15min 

    1. Cook noodles according to packet instructions; drain and rinse under cold water to cool.
    2. Whisk the sesame oil, soy sauce, and crushed chilli flakes together in a large bowl then toss with the noodles red capsicum and coriander until well mixed. Cover and refrigerate for one hour. Serve chilled.
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    Reviews in English (23)


    Used different ingredients. Added spinach and mushrooms. Very good and super simple. So quick to make  -  03 Jun 2009


    absolutely beautiful my family and friends love this  -  11 Sep 2015


    Great for a quick and easy meal with the added spinach and mushroom. I added more chilli for an extra kick  -  05 Aug 2009

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