Oriental Noodle Salad

If you, like me, are the kind of person who is put off by a shopping-list-length gallimaufry of ingredients, please think again with this dish. It’s honestly worth the trouble of shopping for all the items. Just reading this recipe should have your taste buds standing to attention. The fresh, raw, zinging nature of the ingredients is everything you could desire when you want substance but lightness in equal measure, to feel you are eating something that might, for once, be as good for you as it is delicious.–Tamasin Day-Lewis

Oriental Noodle Salad Recipe

  • Quick Glance
  • 1 H
  • 1 H, 30 M
  • Serves 4


  • For the salad
  • 1 clove of garlic, finely chopped
  • 1 fresh red chili, seeded and diced
  • A finger of fresh gingerroot, grated
  • 4 teaspoons fresh cilantro, chopped
  • 4 tablespoons organic shoyu sauce
  • Olive oil
  • The juice of a lime
  • 3 organic chicken breast halves, skin on, or chicken thighs; or use large raw jumbo shrimp, 3 or 4 per person
  • 9 ounces organic spinach or plain egg noodles
  • 1 large carrot
  • A handful snow peas
  • A handful bean sprouts
  • 5 or 6 cremini mushrooms
  • A bunch each fresh mint and fresh cilantro, roughly chopped
  • For the dressing
  • 3 organic lemons
  • 3 organic limes
  • 1 clove of garlic
  • 1 finger gingerroot, grated
  • 4 teaspoons honey
  • Olive oil
  • 1 piece ginger in syrup, finely chopped, and 1 tablespoon of the syrup (optional)
  • Salt and pepper


  • Make the salad
  • 1. Mix together the garlic, chili, ginger, cilantro, shoyu sauce, olive oil, and lime in a bowl. Add the chicken or shrimp and leave to marinate.
  • 2. Cook the noodles as per directions on the package, then coat them lightly with sesame or olive oil so they won’t stick.
  • 3. Peel the carrot, then, with the peeler, ribbon it from top to bottom. Throw the ribbons into the bowl with the noodles. Thinly slice the snow-peas into strips, throw them into the bowl, and add the bean sprouts and mushrooms.
  • 4. Remove the chicken or shrimp from the marinade. Pan-cook the chicken for 7 minutes a side or until cooked through; the shelled shrimp until pink and cooked through on both sides. Slice the chicken into long strips with the crisped skin and throw them into the bowl; the shrimp can go in whole.
  • Make the dressing
  • 5. Peel the citrus fruits thinly with a potato peeler so that you end up with no pith.
  • 6. Put the slices of peel with the juice of the fruit in a pan with the garlic, fresh ginger, and honey. Bring to a boil and reduce by a half until you have a lovely, syrupy sauce.
  • 7. Strain it into a bowl through a strainer, add the olive oil until you have a dressing you like the taste of, then add the finely chopped piece of ginger and its syrup and season to taste.
  • 8. Throw half the roughly chopped cilantro and mint into the salad, add the dressing, and toss with your fingers to amalgamate well. Throw in the rest of the herbs and serve.
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