Noodle Salad Recipe

How to Make Noodle Salad?


Serve: 6


  • 500g / 1 lb fresh udon noodles

  • 2 teaspoons sesame oil

  • 3 cloves garlic, finely chopped

  • 4 cm / 1 1/2 inch piece ginger, finely chopped

  • 200 g / 6 1/2 oz broccoli, cut into small pieces

  • 2 carrots, cut into matchsticks

  • 100 g / 3 oz snow peas, sliced into long, thin strips

  • 1 cup / 90 g / 3 oz bean sprouts

  • 1/4 cup / 15 g / 1/2 oz chopped fresh coriander

  • 2 tablespoons Japanese mirin

  • 3 tablespoons low-salt soy sauce

  • 8 cooked king prawns, peeled and deveined, tails intact

  • 2 teaspoons sesame seeds, toasted

  • sliced spring onions, to garnish


  1. Cook the udon noodles in a large pan of boiling water for 4 minutes. Make sure the noodles are tender. Drain and refresh in cold water.

  2. Transfer the noodles to a large bowl. Use a pair of clean scissors to cut the noodles into small pieces. Toss 1 teaspoon of the sesame oil through. Cover and set aside.

  3. In a small pan, heat the remaining sesame oil. Add in the garlic and ginger. Cook, while stirring occasionally, over low heat for 4 minutes. Remove from the heat. Let cool and add to the noodles.

  4. Bring a large pan of water to a boil. Add in the broccoli, carrot and snow peas. Return to the boil again, then reduce the heat and simmer for 1 1/2 minutes.

  5. Drain the vegetables in a colander and rinse under cold water until they are cold. Then drain again.

  6. Now add in the blanched vegetables, bean sprouts, coriander, mirin, soy sauce and prawns to the noodles. Toss until well combined.

  7. Transfer to a serving bowl and sprinkle with sesame seeds and spring onion. Serve immediately.

Nutrition per serving (6):

  • 400 kcalories, protein 20 g, fat 9 g, carbohydrate 60 g, dietary fiber 8 g, cholesterol 35 mg

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