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Noodle Salad

The following recipe is taken from our book The Self Sufficient-ish Bible.  Looking back at it there may be a couple of thing I would do now, which I didn’t in the original recipe. Now I may use rice vinegar and smoked paprika in the dressing and I perhaps some toasted seeds along with it.  Vegans could use egg free noodles and rather than hard boiled eggs, use tofu.

Chinese Winter Salad  Serves 2


140g Noodles (2 blocks)

2 Eggs

150g (this is roughly about eight large leaves) Green Leaves such as cabbage, spinach or Chinese cabbage

100g of Broccoli


2 Tablespoons (40ml) of Olive oil

Pinch of Nutmeg

Black Pepper


  1. Hard boil the eggs for about 4-5 minutes
  2. Cook the noodles as the packet instructions
  3. Shred the green leaves then with the broccoli steam or boil in a little water
  4. Once cooked shell the eggs and quarter them then combine all the ingredients in a bowl
  5. Mix all the dressing ingredients together in a cup or bowl and pour over the salad
  6. Serve as a main dish on its own with fish or cooked tofu
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4 Comments on Noodle Salad

  1. Mmmm…do you think this will go well with rice noodles as well? I am heading over to Thailand for 6 weeks soon and I know they carry mostly those. Maybe I will give this recipe a whack, if I ll remember it entirely :)

    Sincerely, Buyseech

    • I’m sure rice noodles would be fine. It’s one of those mix and match recipes that will lend itself to a whole host of different ingredients.

  2. Can I replace the Broccoli with anything else? I really dislike broccoli, but don’t mind any other greens.


  3. I recently tried this with tagliatelle pasta instead of egg noodles and it worked a treat! So simple (and easy) but very tasty.

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