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Home » Healthy

Pickled Ginger Noodle Salad

October 28, 2014 by Jane Saunders 3 Comments

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Ready in no time, packed with tangy, spicy flavour and incredibly healthy. This Pickled Ginger Noodle Salad is a winning lunchtime combination.

Pickled Ginger Noodle Salad topped with coriander and peanuts

Monday morning hits and the reality of the weekend bites – I have half a pack of pickled ginger left over from Saturday night’s supper in the fridge and no plan to use it up. What should I do with it?  For me, weekdays consist of healthy, well balanced meals for myself and my family.  They have to be quick though, whether that’s in the evening when small mouths will not wait, or daytime and its just me here with a bunch of things to do before school ends.  That’s where this little gem of a salad helps out.  Pickled Ginger Noodle Salad is ready in no time, packed with flavour and full-on healthy.

At the base of this recipe is a tasty salad of noodles, tenderstem broccoli and Romanesco (aka Romanesque cauliflower or Romanesco broccoli or even broccoflower). I’ve dressed up these ingredients with a lovely tangy, spicy dressing. Not bad, not bad at all. But by adding on some toppings this Pickled Ginger Noodle Salad hits a new level completely. The choice of topping is purely personal, but I recommend a mix of

  • red chilli
  • fresh coriander
  • spring onions
  • toasted peanuts
Green cauliflower (romanesco) broken into florets on a painted wooden table

Dressed with all of these additional treats this salad practically dances in your mouth.  I’m not sure if it’s the satisfying crunch of those peanuts, or the heat from the chilli as the days get colder, but I’ll admit that I’m hooked on this right now.

Chopped peanuts, lime, salad dressing & coriander on a tabletop

Lunch sorted, mmmmm, what to do with the half tub of white miso paste also lurking in the fridge.

Dressing being poured onto a bowl of noodle salad with pickled ginger, and broccoli

For another quick lunch idea try my Fried Rice with Mushrooms, Egg and Peas.

Pickled Ginger Noodle Salad in a bowl topped with coriander, chopped peanuts and fresh red chilli.

Pickled Ginger Noodle Salad

Jane Saunders
Ready in no time, packed with tangy, spicy flavour and incredibly healthy. This Pickled Ginger Noodle Salad is a winning lunchtime combination.
5 from 2 votes
Print Pin Rate
Course: lunch, side
Cuisine: Worldwide
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 2 servings
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Ingredients

Dressing

  • 2 Limes – juiced
  • 2 teaspoon Fsh sauce*
  • 2 teaspoon Soy sauce
  • 1 teaspoon Sesame oil
  • 50 g/ 2oz Pickled (sushi) ginger

Noodles

  • 100 g/ 4oz Dried vermicilli rice noodles
  • 125 g/ 5oz Tenderstem broccoli
  • 125 g/ 5oz Romanesco

Toppings

  • 1 Red chilli
  • 2 Spring onions
  • 15 g/ ½oz Coriander leaves
  • 50 g/ 2oz Unsalted peanuts

Instructions

  • Toast the peanuts in a preheated oven (180°C/ 350°F) for 10-15 minutes, turning once, until they are golden brown
  • Put the first 4 dressing ingredients in a bowl and mix well, then finely slice the pickled ginger and add to the sauce
  • Prepare the toppings – chop the peanuts, coriander & chilli and slice the spring onions. Arrange on a plate or in bowls ready for the table
  • Trim the broccoli ends and slice in half lengthways through the stalks. Cut the romanesco into small florets and slice any stalk into thin rounds. Blanche the veg in boiling water for 1-2 minutes, then drain and plunge into cold water to stop the cooking process
  • Cook the noodles in boiling water according to pack instructions, drain, then rinse with cold water
  • Put the noodles, veg and sauce into a large bowl, toss well to mix, then serve in bowls with the toppings alongside

Notes

I’ve been told that a good vegetarian substitute for fish sauce is a mix of 2 parts soy sauce to 1 part miso paste. I have not tried it yet, but hate not to put a substitute down if I can help it.
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  1. Kelly

    October 25, 2021 at 1:24 pm

    5 stars
    This recipe is so good! I used the vegan substitute suggested for the fish sauce and it turned out great. Will definitely make again!

    Reply
    • Jane Saunders

      October 25, 2021 at 3:38 pm

      Thankyou Kelly so much for your feedback. This recipe gets a bit overlooked as it’s one I created in my first few weeks of blogging. I should really spruce up this post and make it easier for more people to find now. So pleased you enjoyed it 🙂

      Reply
  2. Joanne Higginson

    October 23, 2014 at 2:48 pm

    I very much appreciate your veggie alternative :o) x

    Reply

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