Noodles make a great foundation to salad especially as a main course salad; noodle salads are particularly popular with Asian flavours.
This tangy noodle salad is a mixture of udon noodles with tomato sauce, sesame oil, soy sauce, lime juice, onion, carrots, zucchini and capsicum chilled then served.
For more authentic flavour for this crunchy salad, buy imported instant noodles at your local Asian supermarket.
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.
I love this Thai-style noodle salad as a side dish for barbecued meat. Garnish with some finely chopped peanuts and lime wedges.
A creamy Asian dressing nicely compliments this egg noodle salad with broccoli, red capsicum, beansprouts and peanuts.