Healthy living

Thai noodle salad

Preparation time: 10 minutes

Serves: 2


  • 100g dried rice noodles*
  • 1 spring onion, sliced
  • 1 cup snow pea shoots (or mung bean sprouts)
  • 1 red capsicum, seeded and sliced
  • 1 tablespoon unsalted peanuts or cashews, chopped
  • 2 tablespoons coriander, chopped


  • 2 tablespoons reduced-salt soy sauce
  • 1 teaspoon honey
  • 1 clove garlic, crushed
  • Juice of 1 lemon
  • ½ teaspoon fresh ginger, finely chopped


1. Prepare noodles according to packet directions. Rinse under cold running water, drain and set aside.

2. In a small bowl combine dressing ingredients.

3. In a large bowl combine remaining ingredients.

4. Pour dressing over the salad, add noodles and toss well.


The beef is best served rare but can be cooked to your liking.


  • * Use soba, somen, or egg noodles in this recipe. Use spinach leaves instead of snow pea shoots.
  • For an easy lunch add 150g cooked chicken to serve as a meal.
  • 3 serves of vegetables in this recipe.

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