Asian-noodle-salad-with-peanut-ginger-dressing-5Here’s a fast and easy dish for the calorie conscious. Something I picked up whilst traveling in Vietnam a few years ago – this delicacy was the ‘house special’ in a tiny cafe in the North, and was exactly what was needed after several days of a mostly meat diet. Try it. It serves 6-8.


  • 4 cups cooked egg noodles, cooled
  • 1 red, yellow and green pepper, de-seeded and sliced
  • 4 spring onions, sliced
  • 1 large carrot, julienned
  • 2 cups sugar snap peas, julienned
  • 1 baby red cabbage, thinly sliced
  • large handful fresh mint leaves
  • large handful fresh coriander
  • optional extras: bean sprouts, broccoli, green beans, spinach leaves

For the Dressing

  • 2 tablespoons smooth peanut butter
  • 1 garlic clove, crushed
  • 1-2 teaspoons crushed ginger (to taste)
  • 1 teaspoon chilli oil (optional)
  • 4 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon honey
  • 1 tablespoon vegetable oil
  • 2 tablespoons lemon juice


  1. Combine all the ingredients for the salad in a large bowl.
  2. In a smaller bowl, whisk together all the dressing ingredients.
  3. Pour the dressing over the salad and toss to combine.


About stonekingseminars

Poet, screenwriter, producer, mentor
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