Oriental 2 Minute Noodle Salad Recipe

Recipe By Slurrp

This Oriental 2 Minute Noodle Salad is a quick and easy dish that is bursting with flavor. It combines the convenience of instant noodles with fresh vegetables and a tangy dressing. The noodles are cooked and then tossed with a colorful mix of shredded cabbage, carrots, bell peppers, and green onions. The dressing is a combination of soy sauce, sesame oil, rice vinegar, and a touch of honey for sweetness. This salad is perfect as a light lunch or a side dish for a larger meal.

4.4
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Vegdiet
30minstotal
15minsPrep
15minsCook
30m.total
15m.Prep
15m.Cook
Oriental 2 Minute Noodle Salad
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Ingredients for Oriental 2 Minute Noodle Salad Recipe

  • 1/5 Packs Of Instant Noodles
  • 1/5 cup Shredded Cabbage
  • 1/10 Carrot, Julienned
  • 1/10 Bell Pepper, Thinly Sliced
  • 0.40 Green Onions, Sliced
  • 0.30 tablespoon Soy Sauce
  • 1/5 tablespoon Sesame Oil
  • 1/5 tablespoon Rice Vinegar
  • 1/10 tablespoon Honey

Directions: Oriental 2 Minute Noodle Salad Recipe

Cooking Directions

  • STEP 1.Cook the instant noodles according to the package instructions. Drain and set aside.
  • STEP 2.In a large bowl, combine the shredded cabbage, carrots, bell peppers, and green onions.
  • STEP 3.In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and honey.
  • STEP 4.Add the cooked noodles to the bowl with the vegetables and pour the dressing over the top.
  • STEP 5.Toss everything together until well combined and evenly coated with the dressing.
  • STEP 6.Serve the salad immediately, or refrigerate for later. It can be enjoyed cold or at room temperature.

Cooking Tips

  • Feel free to add other vegetables or protein of your choice, such as sliced cucumbers, bean sprouts, or grilled chicken.
  • For extra crunch, you can sprinkle some toasted sesame seeds or crushed peanuts on top of the salad.
  • If you prefer a spicier salad, add some sriracha or chili flakes to the dressing.
  • To make it a more substantial meal, serve the salad with some grilled shrimp or tofu on the side.

Storage and Serving

  • This salad is best served fresh, but it can be stored in an airtight container in the refrigerator for up to 2 days.
  • Before serving leftovers, give the salad a good toss to redistribute the dressing and ensure all the ingredients are well coated.
  • If the salad seems a bit dry after refrigeration, you can drizzle a little extra dressing or a splash of soy sauce before serving.
Nutrition
value
285
calories per serving
21 g Fat7 g Protein19 g Carbs7 g FiberOther

Current Totals

  • Fat
    21g
  • Protein
    7g
  • Carbs
    19g
  • Fiber
    7g

MacroNutrients

  • Carbs
    19g
  • Protein
    7g
  • Fiber
    7g

Fats

  • Fat
    21g

Vitamins & Minerals

  • Calcium
    206mg
  • Iron
    4mg
  • Vitamin A
    423mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    108mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    45mg
  • Vitamin E
    5mg
  • Copper
    < 1mcg
  • Magnesium
    87mg
  • Manganese
    1mg
  • Phosphorus
    143mg
  • Selenium
    5mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp