Healthy Thai Noodle Salad

as the weather gets colder put some zing into mealtimes with this flavourful salad

Prep | 15 mins

Cook | 5 mins

Serves | 4

Mindfulness Factors | quick & easy | healthy – part of your ‘5 a day’ | plant-based | vegan | 20 minute meal


1tbsp ground nut oil

1x large block of firm or extra-firm (preferable) Tofu (approx 400g), drained, dried and cut into 1 inch cubes

2 packs of 300g quick-to-cook udon noodles

Thai-inspired Salad:

3 mixed apples, thin-sliced

3 kiwis, thin-sliced

3 peaches, thin-sliced

1 lemon, juice and zest of

Thai Lemongrass Dressing:

2x lemongrass sticks, peeled and minced (tender bits only)

1tsp ground turmeric

4tbsp low-sodium soy sauce

2tbsp fresh lime juice

1tbsp maple syrup

1tsp chilli flakes

1tbsp fresh ginger, minced


Large handful of fresh coriander, leaves-only, rough-chopped

Small handful of cashews, rough-chopped


Whisk the dressing ingredients then set aside. Gently toss the salad in a large bowl and store in the fridge.

Heat the nut oil in a large non-stick frying pan on medium heat, add the tofu and cook for two-and-a-half mins each side. Press down while it cooks. At the same time, add the noodles to a pan of boiling water for a couple of minutes. Drain then toss in half the marinade.

Portion out the noodles and tofu then top with the salad. Drizzle with dressing then scatter over with a generous handful of coriander and chopped cashews.



Copyright (c)

Published by misterrands


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