Veggie Noodle Salad

Veggie Noodle Salad

Serves 1
Dietary Vegan, Vegetarian
Meal type Lunch, Main Dish, Salad


  • 1/2 cup Coconut milk (I used light but full fat works as well)
  • 2 teaspoons Soy sauce
  • 1 clove Garlic (minced)
  • 1 teaspoon Ginger (grated)
  • 1/2 Red Chilli (chopped)
  • handful Thai basil (regular basil is fine if you don't have Thai basil on hand)
  • handful Fresh mint (chopped)
  • splash Sesame oil
  • handful Glass noodles (or y our favourite noodles)
  • 1 Large Courgette
  • 1 Carrot
  • 1/4 Cucumber
  • 1/4 cup Peanuts (crushed)
  • 1 teaspoon Sesame seeds


Start by making the dressing.
Combine the coconut milk (shake the can well before use), add the soy sauce, the minced garlic, ginger, chilli, basil, mint and a splash of sesame oil. Mix well and set aside while you prepare the vegetable noodles.
In a bowl, pour some boiling water over the glass noodles and leave to stand for 5 minutes while you are preparing the vegetables.
Use a julienne peeler to make the courgette, carrot and cucumber noodles. If you do not have a julienne peeler, you can chop the vegetables finely into thin batons instead.
When the glass noodles are soft, give them a quick rinse under cold water and mix with the veggies.
Pour the dressing over the noodles and top with the peanuts, sesame seeds and some extra fresh mint and basil.
This entry was posted in .