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Stir Fry Noodle Salad Recipe

Posted By: Pooja Gupta

Going for a picnic with your friends or family in this great weather. We usually pack juices, sandwiches or junk food etc for some bites. Instead of junk food and chips try this amazing stir fry noodle salad recipe which is my all time favourite.

Tofu is a staple in Japanese cooking, where it is used in salads, noodle dishes and soups, as well as deep-fried. Also known as bean curd, it's high in protein, low in fat and calories, and free from cholesterol. Available in most supermarkets, tofu is made by soaking dried soy beans in water, then they're crushed, the 'milk' is separated off and a coagulant is added so the mixture separates into curds and whey - a bit like making cheese.

It's a perfect picnic snack. Easy to make and pack and does not require any heating. Go ahead and try this new recipe and share it with your friends.

Stir Fry Noodle Salad Recipe | How To Prepare Stir Fry Salad With Noodles | Noodle Salad Recipe | Asian Noodle Salad Recipe
Prep Time
15 Mins
Cook Time
Total Time
25 Mins

Recipe By: Pooja Gupta

Recipe Type: Salad

Serves: 6

  • Kaffir lime leaves (from supermarkets and oriental food stores) - 8

    Blocks egg noodle - 4 tbsp

    Sesame oil - 4 tbsp

    Red peppers, deseeded and finely sliced - 2

    Carrots, sliced into batons - 2

    Large knob ginger, finely chopped

    Bunch spring onion, finely sliced

    Soy sauce - 6 tbsp

    Handfuls bean sprouts - 2 large

    Block tofu, cut into cubes - 15 cubes

    Bunch coriander, stalks finely chopped, leaves roughly chopped - 1 large

    Garlic cloves, finely chopped - 2

    For the dressing

    Rice wine vinegar - ½ cup

    Lemongrass - 2 sticks

    Piece fresh red chilli (about one-third) - 1 small

    Golden caster sugar - 2 tbsp

Red Rice Kanda Poha
How to Prepare
  • To make the dressing, tip all the ingredients and 4 of the torn lime leaves in a small saucepan and bring to a simmer.

    Boil for 1 minute, then remove from the heat to infuse.

    Cook the noodles according to pack instructions, then drain and toss with 3 tablespoon of the sesame oil.

    Leave to cool, tossing occasionally so they don't stick. Set aside.

    Heat the rest of the oil in a wok and stir-fry the peppers, carrots, ginger and garlic for just 1 min, then set aside.

    To serve, tip the noodles into a bowl and drain over the dressing.

    Finely shred the remaining lime leaves and toss in with all the other ingredients, setting aside a small handful of coriander leaves.

    Taste the noodles, adding a splash more vinegar, soy or sesame oil to suit your taste.

    Pile the noodles onto a platter or into a large bowl.

    Scatter over the rest of the coriander and serve.

  • You can also add grilled seafood or fresh seafood to the salad; You can use rice noodles instead of egg noodles.
Nutritional Information
  • Serving Size - 1plate
  • Calories - 301 cal
  • Fat - 11g
  • Protein - 10g
  • Carbohydrates - 44g
  • Sugar - 14g
  • Dietary Fiber - 3g
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Story first published: Tuesday, December 12, 2017, 14:00 [IST]