Hokkien noodle and vegetable salad
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Time to make:
$2.80 per serve
(at time of publication)
Full ingredients list:
400g fresh thin hokkien noodles
400g frozen mixed stir-fry vegetables
100g red cabbage, finely sliced
375g firm tofu, cut into 2cm cubes
1/4 cup (60ml) bottled Asian flavours salad dressing
Nutritional information (per serve)
Instructions and steps:
Step 1 Place noodles in a bowl, cover with boiling water, then stand for 2 minutes to separate.
Step 2 Meanwhile, boil, steam or microwave the stir-fry vegetables according to packet instructions until tender. Drain and rinse in cold water.
Step 3 Drain noodles, then place in a large bowl with the stir-fry vegetables, cabbage and tofu. Toss well with dressing and serve.
For a heartier dish, add shredded barbecue chicken in step 3. For extra zing, stir through a handful of mint or coriander leaves.
About this recipe
First published: October 2008