Learn how to make a quick and easy Vegan Asian Noodle Salad with a zesty ginger dressing! Packed with fresh veggies, sesame, and noodles, this healthy plant-based recipe is perfect for lunch, dinner, or meal prep.

Ingredients (Serves 2)

150g wholewheat noodles

4 radishes finely sliced

2 spring onion finely sliced

Half a cucumber diced in 1cm cubes

50g roasted peanuts chopped

Handful of chopped coriander

For the dressing:

1 garlic clove

1 small thumb ginger grated

1 tsp brown sugar

1 lime juiced

1 dsp soya tamari sauce

1 tsp rice wine vinegar

1 tsp sesame oil

1 dsp olive oil

Method -

To make the dressing, combine all of the ingredients except the oil and whisk together until the sugar has dissolved.

Now slowly drizzle in the oil whilst still whisking.

Cook the noodles according to packet instructions then drain and run under cold water. Drain again and pat dry.

In a large bowl, add the noodles, radishes, spring onion and cucumber.

Combine all ingredients together then pour over the dressing.

Mix again and serve topped with roasted peanuts and coriander.

This vibrant vegan Asian noodle salad with zesty ginger dressing is a refreshing dish that’s full of colour, crunch, and flavour. It combines noodles with crisp vegetables and a tangy-sweet ginger dressing, making it ideal for busy weeknights, picnics, or a light lunch. Whether you enjoy it freshly tossed or chilled the next day, it’s a versatile plant-based recipe that you’ll come back to again and again.