Eastern Rice Noodle Salad

Eastern Rice Noodle Salad

By the wlr team

Enjoy this salad hot or cold. This is the perfect lunch to prepare the night before and take to work or on a picnic.

Suitable for Vegans.

  • Recipe makes: 1 serving
  • Prep time:
    10 mins
  • Cook time: 10 mins
  • Calories: 438
    per serving


  • ½ red pepper
  • ½ yellow pepper
  • ¼ carrot
  • 30g cucumber
  • 1 stock cube
  • 70g rice noodles
  • 1 tsp sesame oil
  • ½ lime, juiced
  • 2 tbsp soy sauce, light
  • 1 tsp peanut butter, smooth


  1. Thinly slice the red and yellow peppers. Spiralize the carrot and cucumber or slice them as thinly as possible.
  2. Bring a saucepan of water, add the stock cube and cook the noodles as per packet instructions.
  3. When the noodles are nearly cooked throw the peppers and carrots into the boiling water and boil for the last minute or so.
  4. Drain the noodles and veggies. Drizzle over the sesame oil, add the cucumber and mix to coat.
  5. To make the dressing squeeze lime juice into a small bowl and mix with soy sauce and peanut butter, drizzle over the salad right before eating.

*Can be eaten hot or cold

Nutrition information per serving
Calories (kcal)438
Carbohydrate (g)71.5
Fat (g)12.2
Protein (g)9.1
Fibre (g)3.3
Alcohol (g)0.0
Fruit & Veg2.7

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