Warm noodle & vegetable salad
This Warm Noodle & Vegetable Salad pairs tender rice noodles with fresh cucumber, red pepper, and carrot, enhanced by ginger and garlic for a vibrant taste. It's a quick and healthy meal that's simple to prepare and packed with flavour.
Cook time 7 min
Prep time 15 min
Ingredients:
3/4 cup rice noodles1 cucumber
1 red pepper
1 carrot
1/3 cup ginger root
2 garlic cloves
1 tbsp peanut oil
1 tbsp soy sauce
salt & pepper to taste
The Warm Noodle & Vegetable Salad is a delightful and nutritious dish that combines the lightness of rice noodles with the fresh crunch of vegetables and the zing of ginger and garlic. This recipe is perfect for those looking for a quick and healthy meal option that's both satisfying and flavorful.
Instructions:
- Peel and julienne the cucumber, carrot, and red pepper into thin strips. Set aside.
- Peel and finely grate the ginger root.
- Peel and mince the garlic cloves.
- Bring a pot of water to a boil. Add the rice noodles and cook according to the package instructions, usually around 3-5 minutes until tender.
- Drain the noodles and rinse them under cold water to halt the cooking process. Set aside.
- In a large skillet or wok, heat the peanut oil over medium-high heat.
- Add the minced garlic and grated ginger to the skillet. Stir-fry for about 1-2 minutes until fragrant.
- Add the julienned cucumber, red pepper, and carrot to the skillet. Stir-fry for an additional 2-3 minutes until the vegetables are slightly tender but still crisp.
- Add the cooked rice noodles to the skillet with the vegetables.
- Pour in the soy sauce and toss everything together to combine.
- Stir-fry for another 1-2 minutes until the noodles are warmed through and evenly coated with the sauce.
- Season the salad with salt and pepper to taste.
- Transfer the warm noodle and vegetable salad to a serving plate or bowl.
- For added flavor and texture, consider garnishing with chopped fresh herbs like cilantro or basil, or a sprinkle of sesame seeds.
Enjoy your warm noodle and vegetable salad! This dish provides a wonderful medley of textures and flavors that are set off by the savory notes of soy sauce and the rich undertones of peanut oil. Perfect for a healthy lunch or dinner, this salad is sure to become a favorite in your meal rotation.
Warm noodle & vegetable salad FAQ:
Cook the rice noodles according to the package instructions, typically about 3-5 minutes, until tender. Drain and rinse under cold water to stop the cooking process.
Yes, you can substitute peanut oil with another neutral oil like vegetable oil, canola oil, or sesame oil, depending on your flavor preference.
You can substitute other vegetables such as bell peppers, snap peas, zucchini, or broccoli. Just ensure they are julienned or cut into thin strips for even cooking.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a skillet or microwave before serving.
The vegetables should be slightly tender but still crisp. Stir-fry them for 2-3 minutes after adding to the skillet, checking for desired doneness.
Cooking Tips:
- Properly soak rice noodles: Soak your rice noodles in warm water for about 10-15 minutes before cooking or as per the package instructions to ensure they are soft and tender.
- Julienne vegetables evenly: Cut your cucumber, red pepper, and carrot into even julienne strips to ensure they cook uniformly and provide the perfect texture for the salad.
- Fresh ginger and garlic: Use fresh ginger root and garlic for the best flavor. Finely chop or grate them to release their natural oils and enhance the dish's taste.
- Balance flavors: Adjust the soy sauce, salt, and pepper to taste to achieve the perfect balance of salty and savory flavors.
- Serve immediately: This salad is best enjoyed warm, so serve it immediately after tossing the ingredients together.
- Peanut oil substitution: If you don't have peanut oil, you can substitute it with sesame oil or another oil of your choice for a different but equally delicious flavor twist.
Nutrition Facts
4 ServingsCalories 120kcal
Protein 2.15g
Carbohydrates 18g
Fiber 1.90g
Sugar 2.85g
Fat 4.12g
More recipes
Garlic and rosemary butter pot roast chicken
A succulent one-pot roast chicken with garlic and rosemary butter.
19 Dec 2025Lemon cheesecake pavlova
A light pavlova topped with lemon cheesecake curd and fresh berries.
24 Dec 2025Baked fish with tomatoes, olives and capers
A healthy Mediterranean baked fish recipe with tomatoes and olives.
11 Feb 2026Pumpkin & sweet potato mash
A simple and tasty pumpkin and sweet potato mash with fresh thyme.
18 Feb 2026Parsley, roasted pistachio and chilli pesto
A spicy, nutty pesto with parsley and roasted pistachios.
13 Jan 2026Gluten-free pasta with tomatoes, zucchini and mozzarella
A quick gluten-free pasta with tomatoes, zucchini, and mozzarella.
12 Feb 2026