Vietnamese Noodle Salad

Recipes 05/03/2018

This noodle salad is fresh, light and crisp, but also packed with textures and punchy flavours. A perfect healthy way to use up any instant ramen you may have in the pantry!

Serves: 4      Prep Time: 20 Minutes       Cook Time: N/A


4 packs instant ramen (we love Indo Mie)
1tsp sesame oil (we love Lee Kum Kee)
1 carrot, shredded
1/2 cucumber, cut into matchsticks
1 cup bean sprouts
2 spring onions, thinly sliced
1/2 pack store bought coleslaw mix (we love Leaderbrand)
1/4 cup roasted peanuts
1/4 cup fresh mint
3tbsp water
1tsp peanut oil (we love Olivado)
2tbsp fish sauce
2tbsp caster sugar
2tbsp lime juice
1/2 tsp minced garlic
1 small chilli, finely sliced


  1. Cook steep the noodles according to the instruction of the packets. Drain, then toss with sesame oil along with the vegetables, peanuts and mint.
  2. Combine the remaining ingredients in a bowl to make the dressing. Season with extra fish sauce or sugar to taste, then pour over the salad. Toss to coat and then serve immediately.

Recipe provided by our neighbours at Fresh. Fresh links simple and delicious, Fresh Fast recipes for you to make in your kitchen. For more foodie inspiration, follow them on Instagram and Facebook.