This easy and vibrant Thai Noodle Salad from Jamie Oliver is a quick and nutritious dish packed with fresh veggies and a creamy peanut sauce. It’s perfect for a light lunch or dinner and can be customized with whatever vegetables or noodles you have on hand. A deliciously crunchy and flavorful meal!
Ingredients Needed
- 340g dry noodles (rice, soba, etc.)
- 1 red bell pepper
- 1 yellow bell pepper
- 2 cups (about 200g) shredded purple cabbage
- 2 cups (about 240g) shredded/grated carrot
- 4 scallions, sliced
- 1 cup (about 150g) edamame, defrosted
- 1 batch of peanut sauce
- 1/2 cup (about 30g) chopped cilantro, for garnish
- Optional: 1/2 cup (about 50g) crushed peanuts, chopped
How To Make Thai Noodle Salad
- Cook the Noodles: Bring a large pot of salted water to a boil. Cook the noodles according to the package instructions.
- Prepare the Veggies: Wash your veggies and slice them into long, thin strips. Use a mandoline for the cabbage and a grater or food processor for the carrot to speed up the process.
- Combine the Noodles and Veggies: Once the noodles are cooked, rinse them with cold water and add them to a large serving bowl. Add the sliced veggies and mix them.
- Add the Peanut Sauce: Pour half of the peanut sauce over the noodles and stir to combine. Continue adding the sauce until you reach your preferred level of sauciness. The remaining sauce can be stored in the fridge for later use.
- Garnish and Serve: Top the salad with fresh cilantro, scallions, crushed peanuts, and sesame seeds, if desired.
Recipe Tips
- Use cold water to rinse the noodles: After cooking, rinse the noodles in cold water to stop them from cooking further and to keep them nice and firm.
- Cut vegetables evenly: Try to slice your vegetables into thin, even strips for the best texture and even distribution in the salad.
- Use a mandoline for the cabbage: A mandoline makes slicing cabbage quick and easy, giving you perfect, uniform strips that blend better with the noodles.
- Chill before serving: For a refreshing experience, chill the salad for 20 minutes before serving. It helps the flavors meld together beautifully.
How To Store Leftovers?
Let the leftover Thai Noodle Salad cool to room temperature before storing it in an airtight container. It can be kept in the fridge for up to 3 days.
Nutrition Facts
Serving Size: 1 serving (approximately 140g)
- Calories: 280
- Total Fat: 12g
- Total Carbohydrate: 36g
- Dietary Fiber: 3g
- Sugars: 10g
- Protein: 7g
Try More Jamie Oliver Recipes:
- Jamie Oliver Moroccan Couscous Salad
- Jamie Oliver Watermelon Salad
- Jamie Oliver Mango Salad
- Jamie Oliver Mothership Tomato Salad
Jamie Oliver Thai Noodle Salad
Description
This easy and vibrant Thai Noodle Salad from Jamie Oliver is a quick and nutritious dish packed with fresh veggies and a creamy peanut sauce. It’s perfect for a light lunch or dinner and can be customized with whatever vegetables or noodles you have on hand. A deliciously crunchy and flavorful meal!
Ingredients
Instructions
- Cook the Noodles: Bring a large pot of salted water to a boil. Cook the noodles according to the package instructions.
- Prepare the Veggies: Wash your veggies and slice them into long, thin strips. Use a mandoline for the cabbage and a grater or food processor for the carrot to speed up the process.
- Combine the Noodles and Veggies: Once the noodles are cooked, rinse them with cold water and add them to a large serving bowl. Add the sliced veggies and mix them.
- Add the Peanut Sauce: Pour half of the peanut sauce over the noodles and stir to combine. Continue adding the sauce until you reach your preferred level of sauciness. The remaining sauce can be stored in the fridge for later use.
- Garnish and Serve: Top the salad with fresh cilantro, scallions, crushed peanuts, and sesame seeds, if desired.
Notes
- Use cold water to rinse the noodles: After cooking, rinse the noodles in cold water to stop them from cooking further and to keep them nice and firm.
- Cut vegetables evenly: Try to slice your vegetables into thin, even strips for the best texture and even distribution in the salad.
- Use a mandoline for the cabbage: A mandoline makes slicing cabbage quick and easy, giving you perfect, uniform strips that blend better with the noodles.
- Chill before serving: For a refreshing experience, chill the salad for 20 minutes before serving. It helps the flavors meld together beautifully.
Jamie Oliver Thai Noodle Salad