Recipe of the Week, Oriental Green, Carrot and Noodle Salad

Crunchy veg, a kick of chili and garlic and minimal cooking, sounds like a perfect weekend lunch...

With the fine weather this week, I was in a salad mood and grabbed some carrots from storage and oriental greens from the polytunnel to make this delicious recipe. The noodles bulk it out and make it a fine meal in itself.  This will serve two people, but you can make it go a lot further simply by increasing the amount of oriental greens.  The garlic and chilli-pepper add a great kick to this so beware..!


  • A colander full of oriental green leaves e.g. mizuna, tatsoi, pak choi, rocket, mustard etc.
  • 1 or 2 raw carrots cut in to fine strips
  • 810 small florets of sprouting broccoli, lightly blanched (2/3 minutes)
  • 1 inch piece of ginger, peeled and finely chopped
  • 1 clove garlic, peeled and finely chopped
  • 1 chilli-pepper, deseeded and chopped
  • 1 portion of egg noodles
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce


Cook the noodles in a pot of boiling water, drain them and put aside.  Put the greens, broccoli and carrot in a large bowl and mix.  In a small bowl put the sesame oil, soy sauce, chilli-pepper, garlic and ginger and stir well.  Pour this over the greens and carrot in the large bowl and toss well.  Add the noodles. Toss well again and serve.