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Crispy vegetable salad

Crispy vegetable salad

There’s more to salads than just greens

  • Serves 4
  • Less than 30 minutes


  • Dressing:
  • 1 Tbsp (15ml) Maggi sweet chilli sauce
  • 2 Tbsp (30ml) rice vinegar
  • Juice (30ml) of 1 lime
  • 1 Tbsp (15ml) sesame oil
  • 2 Tbsp (30ml) soy sauce
  • 2 Tbsp (30ml) garlic and ginger, minced

  • Salad:
  • 2 packets (73g each) Maggi 2-Minute noodles, any variety of your choice
  • 3 Tbsp (45ml) peanut oil
  • 2 spring onions, cut diagonally
  • 400g mixed vegetables, julienned

  • For serving:
  • 2 tsp (10ml) chopped fresh coriander
  • 2 Tbsp (30ml) sesame seeds, toasted


  1. Combine dressing ingredients and chill in the fridge until needed.
  2. Pour noodle seasoning into 400ml of water and stir to combine.
  3. Add noodles and cook for 2 minutes.
  4. Drain well and leave to cool completely then roughly detangle the noodles.
  5. Heat peanut oil in a frying pan and fry the noodles until crispy.
  6. Drain and set aside.
  7. In the same frying pan, sauté spring onions and add vegetables.
  8. Cook for a few seconds leaving them still crunchy.
  9. Toss fried noodles and sautéd vegetables in dressing. Top with coriander and sprinkle sesame seeds.
  10. Serve warm.
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