Healthy Vietnamese noodle salad with Asian Stir Fry
Enjoy this healthier twist on the classic Vietnamese style noodle salad, swapping noodles for courgetti and using our Asian Stir Fry Mix. Our Asian Stir Fry consists of a delicious medley of carrot strips, water chestnut slices, cut baby corn, green beans, red pepper strips, red onion slices and Chinese mushrooms. Prepared and ready to cook from frozen, this tasty recipe can be made in just 20 minutes, perfect for healthy midweek lunches or dinners.
2 tablespoons sesame oil
2 garlic cloves, finely chopped
Thumb sized piece of ginger, finely chopped
1 packet Green Isle Asian Stir Fry
2 courgettes, spiralised or 300 grams pre-made courgetti
2 spring onions, finely sliced
Handful of coriander leaves, to serve
Handful of mint leaves, to serve
For the sauce:
1 red chilli, seeds removed and finely chopped
Juice of 1 lime
2 teaspoons honey (or agave syrup for vegans)
1 tablespoon soy sauce
1 teaspoon rice wine vinegar
1 garlic clove, finely grated
½ tablespoon fish sauce (or vegan alternative e.g. soy sauce)
- Mix all the ingredients for the dressing together in a bowl with 1 tablespoon of water then set aside until needed.
- Place a wok over a high heat and when hot add the sesame oil, garlic and ginger. Cook for 30 seconds until fragrant then add the Green Isle Asian Stir Fry Mix and cook for 5 minutes until the veg is piping hot throughout and all the moisture has been driven from the pan.
- Add the courgetti and spring onions to the pan and stir through, cooking for 30 seconds just to combine then remove from the heat and place onto a serving platter.
- Serve the salad with the dressing to drizzle over and a good handful of coriander and mint leaves.
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