Cucumber Tomato Noodle Salad

5 from 3 votes

Cucumber tomato noodle salad is fresh, quick & easy recipe combining crunchy cucumber, juicy tomatoes and a tangy, spicy dressing.

Prep Time20

Cook Time15

Total Time20

Course: lunch, side

Cuisine: Worldwide

Servings: servings

Calories: 468kcal

Author: Jane Coupland

Ingredients

Dressing

2 Limes
2 teaspoon Fish sauce
2 teaspoon Light soy sauce
1 teaspoon Sesame oil
40 g Pickled (sushi) ginger

Noodles

100 g Dried vermicilli rice noodles
125 g Cucumber
125 g Tomato
125 g Edamame beans

Toppings

1 Red chilli
2 Spring onions
15 g Coriander leaves
40 g 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

Soak the noodles adequately: Check the packet instructions for how long to soak them for (mine recommended 8-10 minutes).
Drain the noodles well: Soggy noodles do not make the best salad.
Taste the dressing before pouring it:
- Too sour: Add more soy sauce, fish sauce or even a pinch of salt.
- Too salty: Add more lime juice.
- More heat: Use a little more pickled ginger.
Add the dressing to the salad at the point of serving: This prevents the other ingredients from turning soggy.

Make it vegan/ vegetarian

To make your cucumber tomato noodle salad vegetarian/ vegan replace the fish sauce with 1 teaspoon of miso paste and an additional teaspoon of soy sauce.

Make it nut-free

Swap the roasted peanuts for roasted chickpeas to keep the crunch. If serving to someone contending with a nut allergy, it's wise to also swap the sesame oil for rapeseed oil (canola oil) and to check the labels on the fish sauce, soy sauce, pickled ginger and noodles for potential cross-contamination.

Nutrition