Asian noodle salad

The great thing about this salat is that it’s packed with flavor and you can mix the ratios in the recipe and get a slightly different recipe every time.

Serving 8-10 pers



  • 250g dry vegan egg noodles ( i used a whole grain noodle) or use veggies noodles


  • 1/2 medium red cabbage, finely sliced


  • 2 big carrots, finely sliced


  • 150g edamame beans shelled


  • 1 red bell pepper, cut in thin slices


  • 1 yellow bell pepper, cut in thin slices



  • 5-6 spring onion, chopped


  • ½ dl (around ¼ cup) roasted nuts of your choice (I used cashews, almonds and peanuts), chopped


  • 2 tbsp sesame seeds



  • 1 dl vegan hoisin sauce


  • 1 dl rice vinegar


  • 2 tbsp sirup or 5-6 dates


  • 3 tbsp soy sauce


  • 1 tsp fresh grated ginger



  1. Cook the noodles as it says in the package.


  2. Blend the dressing if using dates or just mix it if using sirup, taste with salt and pepper.


  3. Mix the veggies and noodles with the dressing and top it with spring onion, nuts, seeds and fresh coriander.



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