Exotic Noodle Salad

Joan served this up to us on a beautiful summers day in New Zealand. Fresh and zingy, and very satisfying. It has become a favourite of ours during the brief British summers.

Exotic Noodle Salad

Joan Prentice


  • 8 pieces of Dried Mushrooms
  • 2 cloves garlic finely chopped
  • 1 tablespoon lemon grass finely chopped
  • 1 knob of fresh ginger finely chopped
  • 1 lemon both juice and finely grated rind
  • 1 tablespoon sesame oil
  • 4 tablespoons light soy sauce
  • 4 tablespoons oyster sauce
  • 2 tablespoons sweet chilli sauce
  • 2 tablespoons fish sauce
  • 1/4 cup of stock or water
  • Precooked noodles e.g. Udon (sufficient for 2-3 people)
  • 8 snow peas or sugar snap peas or beans or peas
  • 1/4 cup roasted cashews
  • 2 spring onions sliced on angle
  • 4 tablespoons fresh coriander chopped
  • 1 red capsicum chopped (optional)
  • 4 cherry tomatoes (optional)


  • Pour boiling water over the mushrooms
  • Leave mushrooms to soak until soft, approximately 20 min.
  • Chop mushrooms finely
  • Add garlic, lemon grass, ginger, lemon, sesame oil, soy sauce, oyster sauce, chilli sauce, fish sauce, and stock to pot
  • Boil for 2 min until sauce is reduced and thickened slightly.
  • Place noodles in a heat proof bowl. Pour boiling water over. Stir to loosen strands. Leave for 1 min. Drain.
  • Transfer noodles to a serving platter
  • Pour sauce over noodles
  • Use vegetables and nuts to decorate the noodles
  • Serve

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