Noodle and Spinach Salad – Asian Salad

As the Sun shines brighter with every passing day we yearn to eat lighter foods.

Here is a short and an easy recipe of a yummy SALAD i.e. an Asian Inspiration.


  • 3 ounce packet Instant Noodle Soup Mix (Maggi, Knorr, etc)
  • 1/2 cup silvered Almonds
  • 2 tbsp Sesame seeds
  • 10 ounces baby Spinach
  • 1 bunch Spring Onions
  • 1 tin Tuna (in brine) – optional
  • half a Pomegranate when in season



  • 8 tbsp Olive Oil
  • 3 tbsp Sugar
  • 3 tbsp unseasoned Rice Vinegar
  • 3 tbsp Soy sauce



Whisk 6 tbsp Oil, Sugar, Vinegar and Soy sauce in a small bowl to blend.

Season with Salt and pepper to taste. Set aside.

Chop Spring Onions.



Heat the remaining 2 tbsp Oil in a  frying pan over medium heat. Add Noodles from soup mix, Nuts and Seeds, and stir until toasted and golden (approximately eight minutes). Pour contents of pan into a large bowl and let cool for ten minutes. Add Spinach and Spring Onions to same bowl. If you choose to use Tuna and/or Pomegranate, mix well to ensure even distribution. Toss with enough dresing to coat the salad and serve with remaining dressing on the side .




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