Nutty Noodle Salad

Nutty Noodle Salad

by Victoria Holder


1 TBSP Olive Oil
1 TBSP Sesame Oil
2 TBSP Soy Sauce
2 TBSP Sweet Chilli Sauce
4 TBSP Peanut Butter
1 Clove Garlic
Approx. 2 TBSP Lime Juice
A little Salt
Plenty of black pepper


3 Spring Onions (thinly sliced)
1 Large Courgette (Cut into ribbons/thin stripes)
1 Red Pepper (Cut into thin strips).
Small handful of baby spinach leaves (very finely chopped)
Approx. 250g pre-cooked Vegan friendly noodles (chilled)
2 TBSP Sesame seeds (Toasted)
Small handful of nuts; Peanuts, cashews, almonds. (Toasted)
Small handful of coriander leaves, (finely chopped)


1. Whisk together all dressing ingredients.
2. Prepare vegetables and toast nuts and sesame seeds.
3. Mix together with the dressing, vegetables & chilled noodles.
4. Serve noodle salad chilled in a bowl and top with toasted nuts, sesame seeds and coriander.

HOT TIP! For a bit of kick also top with fresh chilli finely chopped.

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