Sriracha vegetable pickle with wholewheat noodles

Sriracha vegetable pickle with wholewheat noodles

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  • 4
  • Easy
  • Fat conscious
  • 20 minutes
  • 10 minutes
  • Stellenrust Chenin Blanc 2015


  • 1 cup white spirit vinegar
  • 100 g sugar
  • 3 T sriracha sauce
  • 1 t celery seeds
  • 1 rainbow Swiss chard bunch, roughly chopped
  • 150 g rainbow radishes, roughly chopped
  • 340 g Woolworths Asian medium wholewheat noodles

Cooking Instructions

Place the vinegar, sugar and sriracha sauce in a saucepan over a medium heat and simmer until the sugar has dissolved.

Place the celery seeds and vegetables in a jar and cover with the pickling liquid. Allow to cool to room temperature, then chill until ready to use.

Cook the noodles in boiling, salted water until al dente. Drain and refresh in cold water.

Pour the pickled vegetables and liquid over the noodles and toss before serving.

Chef’s note: The pickled vegetables can be made in advance and stored in the fridge.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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