Hokkien noodle and vegetable salad

Hokkien noodle and vegetable salad

Hokkien noodle and vegetable salad - image 3707-508x480 on http://seriousfitness.com.au

Serves: 4

Time to make: 15 mins

Total cost: $11.20 / $2.80 per serve

(at time of publication)

400g fresh thin hokkien noodles

400g frozen mixed stir-fry vegetables

100g red cabbage, finely sliced

375g firm tofu, cut into 2cm cubes

1/4 cup (60ml) bottled Asian flavours salad dressing

Kilojoules 1,220kJ
Calories 292cal
Protein 16g
Total fat 10g
Saturated fat 1g
Carbohydrates 30g
Sugars 5g
Dietary fibre 4g
Sodium 560mg
Calcium 330mg
Iron 8mg


Step 1

Place noodles in a bowl, cover with boiling water, then stand for 2 minutes to separate.

Step 2

Meanwhile, boil, steam or microwave the stir-fry vegetables according to packet instructions until tender. Drain and rinse in cold water.

Step 3

Drain noodles, then place in a large bowl with the stir-fry vegetables, cabbage and tofu. Toss well with dressing and serve.


For a heartier dish, add shredded barbecue chicken in step 3. For extra zing, stir through a handful of mint or coriander leaves.

About this recipe

First published: October 2008