12 Noodle Salads To Try This Week

Cook the noodles in boiling water according to the packet instructions.

Drain and run under cold water.

Drain well.

Tip into a mixing bowl.

Add the corn, carrot, spring onion, sugarsnap peas, Chinese leaves and chicken.

Mix all the dressing ingredients together in a jug.

Pour over the salad and toss together.

Cook the noodles to packet instructions and drain.

Place the noodles in a salad bowl with the remaining ingredients.

Drizzle over 3-4 tbsp of dressing and toss to combine.

Serve immediately.

Soak the rice noodles in boiling water for 4 minutes, drain hold under cold water.

Drain.

Cook the gyozas in a pan as per pack instructions.

Prepare the salad ingredients and mix them in a large bowl along with the noodles.

Whisk the dressing ingredients together, add to the salad and mix well.

Arrange the salad into 2 bowls, top with gyoza and serve.

Spiralise, peel or thinly slice courgettes and cucumber.

Set aside in a bowl.

Combine rice wine vinegar, sesame oil, soy sauce, lemon juice, water and sugar.

Set aside.

Pan fry, steam or microwave the gyoza as per instruction on pack.

Add the coconut oil to a pan and toast sesame seeds on a low heat.

Pour half of the dressing over the courgetti and cucumber.

Place the gyoza on top and drizzle the rest on top.

Sprinkle toasted sesame seeds, spring onion, coriander and fresh chilli or chilli flakes on top.

Cook the cavolo nero in a large pan of boiling water for 3 minutes, then drain well.

Place the noodles in a large bowl and cover with boiling water, stir to break the noodles up a little.

Leave for 1-2 minutes then drain.

Meanwhile, mix together the chilli sauce, soy, fish sauce and lime juice in a small bowl.

Toss together the cavolo nero, noodles, spring onions, carrot, chilli and most of the coriander and peanuts then stir in the dressing.

Serve sprinkled with the remaining coriander and peanuts.

Place the noodles in a large bowl with the beans and pour over enough boiling water to cover,

Cover with clingfilm and leave for 15 minutes until the noodles are tender, drain well.

Meanwhile, in another large bowl, mix together the oil, vinegar and salt, stir in the carrot, spring onions, chilli, coriander and drained noodles and beans.

Serve warm or cold scattered with peanuts.

First make your pickled radish.

Combine 2 tbsp of the rice vinegar, honey and radishes in a small bowl. Set aside.

Mix the ginger, the remaining 1 tbsp of rice vinegar, honey and soy in another bowl, set aside.

Cook the noodles according to the pack instructions.

Drain and toss in sesame oil.

Meanwhile, brush the salmon fillets with a little oil, season and cook in a hot pan for three minutes.

Then turn over and continue cooking for 3-4 minutes depending on how thick the fillets are.

Divide the noodles between two bowls.

Top with the salmon, half an avocado and pickled radish.

Dress with the soy dressing, sesame seeds and spring onions.

To make the confit duck legs, rub the legs with the rock salt and leave in the fridge for 3 hours.

Wash the salt off under cold running water then dry the legs with kitchen paper.

Place the legs into a dish with the duck fat, cover with foil and cook in the oven at 120°C for 3 hours.

Check if the meat falls off the bone easily, if not leave for another 30 minutes.

Once cooked, remove from the oven and let cool at room temperature for half an hour in the fat

Remove the duck from the fat and remove bones and cartilage.

Cool the leg in the fridge and keep the fat at room temperature (will need it to fry the duck).

For the pickled padron peppers, put the rice wine vinegar and the sugar in a saucepan on a low heat and cook until the sugar is dissolved.

Leave to cool.

Slice the peppers into thin slices and cover with the vinegar mix.

Leave to pickle for 5 hours minimum.

For the soy tare, put all ingredients in a saucepan on a low heat and mix often until the sugar has dissolved.

Peel and cook the sweetcorn in boiling water for 10 minutes, cool then cut the corn off the cob.

Slice the spring onions as thin as you can and wash.

Wash the rocket.

Cut the duck legs into 3cm dice.

Heat up the duck fat in a saucepan and fry the duck pieces until golden and crispy.

Dry and reserve.

Cook the noodles according to the packet instructions.

While cooking the noodles, put into a mixing bowl the soy tare, duck fat, crispy duck, spring onions and corn.

Strain the noodles, add to the bowl and mix well to coat all the noodles.

Transfer to a bowl and top with pickled padron peppers and rocket.

Enjoy while warm.

Finely slice the cucumber and pop into a small bowl with the lime juice and a pinch of sea salt then scrunch the cucumber so it’s coated.

Set aside.

In a medium bowl, mix all the dressing ingredients together.

Heat up a large frying pan or wok, melt the coconut oil and roughly slice the mushrooms.

Add the mushrooms and let fry on a medium high heat for about 5 minutes, stirring every now and then until the mushrooms release their liquid and they start going golden at the edges.

Add the chilli, sesame seeds and maple syrup, stir and let fry with the mushrooms for a final minute.

Bring a medium saucepan of water to the boil and cook the noodles according to packet instructions – typically around 4-5 minutes,

Drain and immediately rinse with cold water, shake off any excess water, a little water is fine then tip into a medium bowl (in which you have mixed all the dressing ingredients together). 

You want to mix the noodles with the dressing straight away so that it stops the noodles sticking. 

This salad is great warm or cold from the fridge – just toss everything together with spring onions and coriander and top with the avocado and quickly pickled cucumbers plus the leftover lime sliced into wedges.

Bring a large pan of water to the boil, then add the noodles.

Return to a simmer then cook for three minutes. Drain and rinse gently with plenty of cold water, then drain and toss with one tsp of sesame oil.

Heat 1 tsp of the sesame oil in a non-stick frying pan over a high heat.

Cook the tofu cubes for three minutes. Meanwhile, whisk the remaining sesame oil with the vinegar, garlic, lime zest and juice and chilli. Season.

Add the sugar snap peas to the pan and cook for a further minute to heat through.

Toss with the cold noodles, dressing, salad onions and mango to serve.

Boil a kettle and add the edamame to a bowl.

Then pour the boiled water over the bowl.

Leave for a couple of minutes and then drain.

Prep the other vegetables.

Add the cashews to a frying pan and set onto a high heat.

Let them colour on one side for 30 seconds or so, and then add the sunflower oil, sesame seeds, salt and chilli.

Turn down the heat a little and allow everything to mix and infuse together.

Remove when the cashews are lightly golden and try not to do burn the sesame seeds.

Roughly chop a few handfuls for the salad and store the rest in a jar for another day.

Put the ingredients for the teriyaki sauce in the same frying pan and bring to the boil and then simmer for 1 minute and.

Then remove from the heat. It should be quite punchy.

Put the noodles in a bowl, pour boiling water over them and leave to soak for four minutes.

Drain in a sieve and then run cold water over the noodles until they have cooled down.

Drain well and leave to one side.

To make the dressing, in a pestle and mortar, crush together the garlic, ginger, chilli and sugar until they form a paste.

Add the lime juice and tamari and stir.

Put the carrot, mangetout, coriander, sprouts, smoked tofu and noodles in a large bowl and gently mix together by hand, then pour over the dressing and continue to mix by hand until the dressing is well incorporated.

Sprinkle over the sesame seeds and serve.