Asian noodle salad

Asian noodle salad

30 min
A lovely Asian noodle salad with crunchy vegetables and a tangy, fresh and spicy dressing. While the noodle salad can be prepared ahead of time, wait to mix in the vegetables until you are ready to serve.


Step 1
  • Start with the dressing. Halve, core and finely chop the chilli. Put it in a bowl and add the grated garlic and ginger. Mix with the other ingredients for the dressing.
Step 2
  • Cook the noodles according to the instructions on the package. Rinse them quickly in cold water and drain. Slice the onion. Shred the lettuce. Cut the cucumber into thin sticks.
Step 3
  • Mix the dressing and all the vegetables into the noodles. Let the flavours absorb for a few minutes.
Step 4
  • Peel the prawns. Coarsely chop the cashew nuts and coriander. Cut the lime into wedges. Top the salad with prawns, cashews, and lime wedges.

Questions about asian noodle salad

An Asian noodle salad can make for a delicious meal. Read below to find out more about its most frequently asked questions.

Which noodles are the tastiest?
From udon and soba to ramen and vermicelli, the variety of Asian noodles is seemingly endless. While the tastiest one is very much a personal preference, it also comes down to using the right noodle for the right dish. Udon, for example, is a thick and chewy variety that is at its tastiest in a soup, but probably won’t be your first choice for a fresh salad. There is never a right or wrong though and our advice is to always experiment with your ingredients.
Where do noodles originate from?
Italian, Arabic and Chinese cultures have all claimed to be the original inventors of the humble noodle. The earliest written record is found in a book dating back to China’s East Han Dynasty, somewhere between 25 and 220 A.D. The decades-long dispute was finally resolved in 2005 when archaeologists unearthed a 4,000 year old bowl of noodles in Lajia, north-west China. Buried in an earthenware bowl after a devastating earthquake, the noodles were described as ‘thin, delicate and yellow’, closely resembling traditional La-Mian noodles that are made by hand.
Are Asian noodles served hot or cold?
This very much depends on where you are in Asia and the type of dish. It is also not uncommon to find the same meal at different temperatures, including soups, broths and stir fries that could be served hot in winter, but cold in summer. For salads, like this one, noodles are typically served cold or at room temperature.
How do you store Asian noodle salad?
Because this recipe contains seafood, you must be extra careful with leftovers. A good idea is to not mix the prawns directly into the salad, instead topping each individual portion right before serving. That way you can refrigerate any leftovers in an airtight container for up to five days, and simply add fresh prawns when you’re ready to plate.


Rice Noodles
200 g
Green onions
Gemstone lettuce
Soya beans
250 g
Red chilli
Garlic clove
Grated fresh ginger
½ tbsp
Concentrated apple juice
1 tbsp
Sesame oil
1 tbsp
Japanese soya sauce
50 ml
Icing sugar
8 g
Rice vinegar
1 tbsp
For serving
Prawns, cooked and in shell
500 g
Salt roasted cashews
60 g
Fresh coriander
1 bunch
Lime fruit

A delicious and refreshing Asian noodle salad

Noodle-based dishes are an Asian staple and this recipe combines a variety of the region’s flavours, from soy sauce and sesame oil to rice noodles and prawns. This salad shines when served cold, making it a refreshing option for warm summer days and weekend barbeques.

Versatile and easy to make for every occasion

Everyone needs a great noodle salad in their culinary repertoire, and this is one of our favourites. Quick to pull together and packed with flavour, this salad can easily be made ahead of time and kept in the fridge for a stress-free dinner, lunch or side. Pack it into the cooler for your next summer picnic as a delicious salad that is guaranteed to please any crowd.

Egg rolls or vegetable stir fry as a side dish

When it comes to side dishes, you can’t go wrong with a batch of golden-brown egg rolls. These crispy, crunchy morsels not only add a welcome textural contrast, the typically mild flavours of the egg rolls also pair very well with the salad’s bolder ingredients. Stir fried vegetables – anything from broccoli and carrots to baby corn and sugar snap peas – also make a perfect side for this Asian-inspired dish.