Vegan Instant Noodle Salad

Not a party goes by without this beauty! Long golden locks, luscious red streaks and emerald green highlights….And yes I do think that food can flirt with us! That’s why it’s most important to make sure that food is presentable, although the same thing goes for food as it does for us humans. Never judge a book by it’s cover and it’s the inside that counts and not the outside. The last time I prepared this salad for a party the bowl was totally empty. This rarely happens as I seem to always tend to make too much to eat. My readers who know me personally would role their eyes and sigh and yet start smiling because they just know that that’s me and that is what to expect of me. No one goes home hungry!

On your marks, ready, set, go!

Time: 10 minutes

Ingredients for 4 portions (as a main course or 12 portions for a party):

  • 250 gr Asian instant noodles
  • 1 bell pepper
  • 1/2 cucumber
  • 100 gr soy sprouts in a glass
  • 100 gr roasted onions
  • 40 gr almond splinters
  • 2¬†tbsp vinegar
  • 2 tbsp soy oil
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp garlic powder
  • Salt and pepper to taste


  • 1 chopping board
  • 1 kitchen knife
  • 1 cooking pot
  • 1 large mixing bowl
  • 1 water boiler


Start boiling water with your water boiler. Then grab your instant noodles and break them up into smaller pieces, this way your noodles will be handier to eat as they will become shorter. Then drop them in your pot and pour your hot water over the noodles and let them soak for about 2 to 3 minutes. Then drain the water and let the noodle cool off. In the meanwhile start cutting up your cucumber and your bell pepper into real thin slices. Add them to your large bowl. Drain your soy sprouts (usually they come filled with liquid when they are in a glass) and add them to your mixing bowl as well. Now throw in the rest of the ingredients and stir well and you’re done. Lecker smacker!


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