Crispy noodle salad

Crispy noodle salad

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  • 4
  • Easy
  • Dairy free
  • 10 minutes
  • 2 minutes
  • Woolworths Nitida Sauvignon Blanc 2017


  • For the salad:
  • 1⁄4 cup olive oil
  • 150 g egg noodles, cooked
  • 1 avocado, sliced
  • 30 g fresh coriander
  • 1⁄3 small red cabbage , shredded
  • 200 g cherry tomatoes , halved
  • For the dressing, mix:
  • 1 cup extra virgin olive oil
  • 2 T apple cider
  • 1 lemon, zested and juiced
  • 1 orange, zested and juiced
  • 2 limes, zested and juiced
  • 1 x 5 cm piece fresh ginger, peeled and grated
  • 1⁄2 t turmeric
  • 1⁄2 chilli powder

Cooking Instructions

Fry the noodles in the olive oil for 2 minutes, or until crisp.

Arrange the avocado, coriander, cabbage and tomatoes on a platter and break over the noodles. Drizzle over the dressing and serve immediately.

Cook's note: A fresh meal with minimal cooking. You'll want to eat like this every day!

Browse more salad recipes here.

Hope Malau Recipe by: Hope Malau
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Hope Malau is a chef, author, family man and apparently, quite the fish-and-chips connoisseur.

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