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Noodle salad bowl

Noodle salad bowl

Vibrant veggie noodles give this salad a vitamin boost!

  • Serves 4
  • Less than 30 minutes


  • 1 packet (250g) sugar snap peas
  • ½ packet (115g) mini corn
  • ½ packet (115g) PnP Tasty Stem broccoli
  • 1 packet (120g) asparagus, bottom tips cut off
  • Oil, for frying
  • 5 snacking peppers, quartered
  • ½ red onion, cut into petals
  • ½ packet (50g) cashews, toasted
  • 1 packet (250g) PnP carrot noodles
  • 1 packet (100g) PnP stir-fry sauce
  • 2 tsp (10ml) sesame seeds, toasted, for serving
  • Handful coriander, for serving


  1. Blanch sugar snap peas, corn, broccoli and asparagus, then drain and set aside.
  2. Heat pan with oil over medium-high heat.
  3. Fry peppers and onion petals until soft, about 2-3 minutes.
  4. Add in the blanched vegetables and cashews and fry for another 3 minutes.
  5. Toss through carrot noodles and sauce in pan and heat through, taking care not to overcook the vegetables.
  6. Serve sprinkled with sesame seeds and coriander.
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