Jamie Oliver Asian Noodle Salad Recipe
Jamie Oliver’s Asian Noodle Salad is a vibrant fusion of cooked noodles, fresh crunchy vegetables, and a bold dressing made with soy sauce, lime, sesame oil, ginger, and chili. It’s a refreshing, no-fuss recipe ideal for summer meals, meal prep, or serving at a gathering. Often topped with fresh herbs and toasted nuts, it’s a great way to enjoy clean, feel-good food without sacrificing flavor.
- Prep Time: 20
- Cook Time: 10
- Total Time: 30 minutes
- Yield: 4
- Category: Salad
- Method: Boiling
- Cuisine: Asian
Ingredients
For the salad:
-
Noodles (200g / 7 oz – rice noodles, egg noodles, or soba)
-
Carrot (1 large, julienned or grated)
-
Red Cabbage (1 cup, finely shredded)
-
Cucumber (1 small, thinly sliced or julienned)
-
Spring Onions (2, thinly sliced)
-
Red Chili (1, finely sliced – optional)
-
Fresh Coriander (1 small bunch, chopped)
-
Mint Leaves (optional, for garnish)
-
Toasted Peanuts or Cashews (2 tbsp, roughly chopped)
-
Optional: Bean sprouts, edamame, bell pepper, radish
For the dressing:
-
Soy Sauce (2 tbsp)
-
Lime Juice (2 tbsp, freshly squeezed)
-
Sesame Oil (1 tbsp)
-
Honey or Brown Sugar (1 tsp)
-
Fresh Ginger (1 tsp, grated)
-
Garlic (1 clove, minced)
-
Rice Vinegar (1 tbsp, optional)
Instructions
Cook the noodles according to package instructions. Drain, rinse under cold water, and set aside to cool.
Julienne or thinly slice the carrot, cabbage, cucumber, spring onions, and chili. Set aside in a large bowl.
In a small bowl, whisk together the soy sauce, lime juice, sesame oil, honey, ginger, garlic, and rice vinegar. Taste and adjust sweetness or acidity if needed.
Add the cooled noodles and sliced vegetables to the bowl. Pour the dressing over everything and toss until evenly coated.
Top with chopped peanuts, fresh coriander, and mint leaves if using. Serve immediately or chill for 15 minutes before serving.
Find it online: https://britishbakingrecipes.co.uk/asian-noodle-salad/