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Asian-Style Vegetable and Noodle Salad

Brenda Janschek
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins


  • Noodle Salad
  • 300 g broccoli cut into small florets
  • 150 g green beans halved
  • 270 g organic udon noodles or kelp noodles if gluten free
  • Coconut oil
  • 1 medium onion sliced
  • 1 clove garlic
  • 1 tablespoon ginger grated
  • ½ tsp sea salt
  • 1 cake firm organic tofu sliced thickly (or fried tempeh, seared sliced beef, sliced chicken or pork)
  • 1/4 cup sunflower/ pumpkin seeds/sesame seeds I used a mix
  • Optional: seeds can be dry roasted on frying pan to create a depth of flavour
  • 1 teaspoon sesame oil
  • Lemon or lime wedges for serving
  • Dressing
  • 1 teaspoon coconut or rapadura sugar dissolved in 1 tablespoon boiling water
  • ¼ cup olive oil
  • 35 ml apple cider vinegar
  • 1 teaspoon tamari sauce
  • 1 teaspoon sesame oil


  • For noodle salad, boil a saucepan of water and blanche vegetables for 2 minutes. Drain, and run under cold water to stop the cooking process. Set aside.
  • Cook noodles according to packet in same water (full of alkaline goodness left from the veggies, strain and leave to cool.
  • In a frypan, sauté the onion in a little coconut oil for a few minutes, add garlic, ginger and salt and continue cooking until onion is soft. Pour mixture into a bowl. Add more coconut oil to the frying pan and fry tofu, beef, chicken, pork or prawns until cooked
  • For the dressing, In a jar combine all the dressing ingredients and shake well. Taste for seasoning.
  • In a large bowl combine all the components and toss with dressing (use as much or as little dressing as you prefer) and serve with lemon or lime wedges.