Flavour Bomb Noodle Salad – Three Ways

Photography by Simeon Crofts

DIETARY – Gluten-free/Vegan/Vegetarian/Dairy-free

If you’re looking for a healthy yet flavour-packed meal you can enjoy for lunch or dinner, then look no further! I’ve named this dish ‘flavour bomb noodle salad’ because it’s no ordinary salad! It’s an explosion of flavour and texture that the whole family can enjoy. This recipe is delicious, filling and can be prepared ahead, which is great if you’re meal prepping or are short on time. Even better, it can be made vegan, vegetarian or with meat and can be adapted gluten-free too. To help you decipher the options, I’ve presented three different ways to make this yummy recipe depending on your dietary needs.

This is one of my favourite mid-week meals to make as it’s not only incredibly tasty, but it’s quick and easy to put together. It was actually inspired by a takeaway lunch I had from a nearby café around a year or so ago. Over time I slowly recreated and adapted it at home until I came up with this flavoursome concoction I just can’t stop making! The thing I love most about it is that I can have it ready in under 30 minutes and easily adapt a vegetarian version for me and a gluten-free version with meat for my husband. If you live in a household with mixed dietary needs like me, then this is a one-stop-shop recipe you need in your weekly repertoire!

The salad base is simple and, of course, if you want to add more delicious veggies like spring onions, pepper, edamame or even broccoli, you absolutely can. You can also choose to leave off the nuts and even switch out the dressing. The highlight of this dish for me is the delicious green tea soba noodles. These are available at most Asian grocery stores and have a subtle tea flavour that really complements the whole dish. You’ll probably find they’re called ‘cha soba’, which is Japanese for green tea soba. Interestingly, they’re only consumed in Japan on very special occasions, but luckily this dish doesn’t need to be reserved for exceptional days!

The addition of noodles makes the salad much more substantial for those with diabetes or if you’re seeking a decent post-workout meal. If you can’t find green tea noodles, soba noodles found at most supermarkets will work just as well. If using soba or gluten-free rice noodles, I recommend adding a couple of teaspoons of sesame oil and tossing it through before refrigerating to amp up the flavour even more.

I’ve shared three different protein options here: a marinated tofu or chicken recipe, and simple pan-fried halloumi. I’ve also included three options for the dressing that are all equally delicious. If using the Kewpie sesame dressing or Kewpie mayo, these can be found in the Asian or international aisle at your local supermarket.

Enjoy healthy cooking made easy and, most importantly, absolutely delicious!

Flavour Bomb Noodle Salad - Three Ways

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Makes: 4

A literal explosion of flavour and texture, this noodle salad can include chicken or be easily adapted to vegan, vegetarian, and even gluten-free - all in under 30 minutes!

Ingredients

For the salad base:

• 200g mixed salad leaves
• 1 cucumber, sliced
• 1 red onion, peeled and thinly sliced
• 1 x 300g tin of corn kernels, drained
• 3 tbsp chopped peanuts

Protein options:

• 1 block of halloumi, thinly sliced
• 1 block of firm tofu, sliced into batons
• 2 chicken breasts

Marinade (for chicken or tofu):

• 3 tbsp regular or gluten-free soy sauce
• 3 tsp sriracha
• 2 tbsp olive oil

Noodle options:

• 200g dried green tea or regular soba noodles
• 400g wok-ready rice noodles for a gluten-free option (I use Wokka Rice Noodles)
• 2 tsp sesame oil (optional)

Dressing options:

• Kewpie Roasted Sesame Salad Dressing (or similar)
• Kewpie sriracha/regular mayo for a gluten-free option
• 3 tbsp vegan mayo mixed with ½ tsp sesame oil & 2 tsp soy sauce for a vegan option

Method

1. The first step is to choose your protein. If you’re vegan, opt for tofu, chicken if you enjoy meat or halloumi if you want a vegetarian option. The good news is all of these are naturally gluten-free. If you choose tofu or chicken, I recommend marinating to add an extra kick of flavour. To make the marinade, mix together the soy sauce, sriracha and olive oil, then submerge the chicken or tofu slices for 20 to 60 minutes. Alternatively, you can cook them straight away with the marinade poured over the top. When ready, roast in an oven pre-heated to 200°C/400°F/Gas Mark 6 with the marinade poured over. The chicken will take around 25 minutes, depending on the size, or 15-20 minutes if you’re using tofu. If you’re using halloumi, skip ahead to step 2.
2. Cook the noodles according to packet instructions, then rinse thoroughly in cold water until cool to the touch. Put in a bowl and keep covered in the fridge until ready to serve. These will be enjoyed cold. If you’re using gluten-free rice noodles or plain soba noodles, add an extra hit of flavour by tossing them in 2 teaspoons of sesame oil before refrigerating.
3. Now prep your veg. Slice the cucumber and red onion, drain the corn and thinly slice the halloumi, if using.
4. If using halloumi for your protein, lightly spray a frying pan with olive oil and fry the halloumi on both sides until golden, then set aside to cool.
5. Prepare your bowls or plates with the salad leaves, then top with the cold noodles, cucumber, red onion and rinsed corn. Serve with your chosen protein on top and a generous drizzle of your chosen dressing. Finally, sprinkle over the peanuts and serve.

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