Main Meals

Easy noodle salad with coconut dressing

20 minutes
10 minutes
Wine/Spirit Pairing
Stellenzicht Semillon

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  • 3 baby beetroot, peeled
  • 500 g a mix of broccoli, sugar snap peas and green beans
  • 300 g egg noodles, cooked and drained
  • Fresh mint, to garnish
  • For the dressing, whisk:
  • 1 x 400 ml coconut milk can
  • 2 t dried chilli flakes
  • 1 garlic clove, finely chopped
  • 1 t fish sauce
  • 1 x 5 cm fresh ginger piece, peeled and grated
  • 1 T soya sauce
  • Sea salt and freshly ground black pepper, to taste
  • 1 lime, juiced and zested

To make the noodle salad, thinly shave the beetroot using a vegetable peeler.

Blanch the vegetables in boiling salted water for 3–5 minutes, then drain, slice in half lengthways and toss with the noodles and dressing.

Serve the noodles topped with the shaved beetroot and fresh mint.

Discover more Asian-inspired recipes here.

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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