Asian Noodle Salad

Name: Asian Noodle Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
Ingredients: Vermicelli Noodles (4 nests); 2 Carrots (shredded); Large handful Coriander; 3 Spring onions; 1 Red pepper (cut into thin strips); 1/3 Cucumber (cut into thin strips); Lettuce (optional); Cooked chicken; Peanuts (or cashews); 2 tbsp soy sauce; 2 tbsp rice vinegar; 2 tsp Sesame oil; 2 tsp honey; 2 Garlic clove; Half of lime (squeezed); Pinch of Chilli Flakes (optional)

5 steps

Prep:15minCook:10min

A super tasty but light asian noodle salad. Great for using up leftover chicken and veg. Amend the amount of vegetables, noodles and chicken based on how many people you're feeding.

Updated at: Tue, 16 Dec 2025 21:11:51 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories804 kcal (40%)

Total Fat19.7 g (28%)

Carbs126.6 g (49%)

Sugars12.8 g (14%)

Protein28.9 g (58%)

Sodium1211.1 mg (61%)

Fiber7.2 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

4 nestsVermicelli Noodles

0.33Cucumber

2 Tbspsoy sauce

2 Tbsprice vinegar

2 tspsesame oil

2 tsphoney

0.5lime

Instructions

Step 1

Cook chicken, if not already cooked. Leftover chicken works well. If you don't have left over chicken then pan fry your chicken in a bit of soy/garlic.

chicken

Step 2

Cook vermicelli noodles. If wheat vermicelli, salt and boil the water in a pan. Then add the noodles and stir straight away to stop them clumping. Cook for 3-5 minutes (check packet for time). Once tender, drain immediately and rinse under cold water to remove starch and stop them cooking.

Step 3

Mix together sauce ingredients.