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Curried Noodle Salad with Crunchy Vegetables

8 servings


Under 30 Minutes Vegetarian

Nutritional Facts Per Serving

3.1 g
33.7 g
2.7 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 196
  • Fat 5.6 g
    • Saturated   0.4 g
    • + Trans 
  • Cholesterol 0 mg
  • Sodium   296 mg
  • Carbohydrate 33.7 g
    • Fibre   2.7 g
    • Sugars  
  • Protein 3.1 g
    • Vitamin A 43 %
    • Vitamin C 83 %
    • Calcium 4 %
    • Iron 9 %


Bring a large pot of water to boil to cook the noodles. Meanwhile, heat the vegetable oil in a small skillet set over medium-high. Add the ginger and garlic and cook 15 seconds. Add the curry powder and cook 15 seconds more. Cool the mixture to room temperature. When the water is boiling, add the noodles and cook for 30 to 60 seconds, or until just tender. Drain well, cool the noodles in ice-cold water, and then drain well again. Place the noodles, curry/oil mixture, and all remaining ingredients into a salad bowl; gently toss to combine. Cover and store the salad in the fridge until ready to serve

Note: To blanch the snow peas, plunge into boiling water for 30 seconds. Cool in ice-cold water and drain well.

Serving Suggestions

These tasty noodles with nestle up nicely alongside some of the Asian-style entrees found in our website recipe collection, such as Baked Salmon with Sweet Chili Citrus Glaze, HHoney Garlic Chicken Legs, or Sesame Ginger Short Ribs.

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