Asian New Year’s salad
Cook the pasta according to the instructions on the pack until it is ‘al dente'. Wash the snap peas and cut them into fine strips. Halve the bell peppers and Jalapeno pepper. Clean them, wash them and then cut the bell pepper into strips and dice the Jalapeno pepper.
Wash the cabbage and cut it into very fine strips. Stir together the oil, teriyaki marinade, vinegar and coriander and season with pepper, ginger and honey.
Combine the pasta, snap peas, bell peppers, Jalapeno peppers and white cabbage with the dressing, leave to marinate and serve.
Preparation time: 35 mins
Per portion: 1484 kJ / 354 kcal, 4,7 g E, 9,9 g F, 15 g KH
Ingredients for 4 portions:
- > 200 g Chinese egg noodles
- > 200 g mange-tout
- > 2 red peppers
- > 1 small red Jalapeno pepper
- > ½ a small white cabbage
- > 4 tbsp. vegetable oil
- > 8 tbsp. Kikkoman Teriyaki marinade
- > 2-3 tbsp. white wine vinegar
- > 2 tbsp. freshly chopped coriander leaves
- > freshly ground pepper
- > ground ginger
- > 1-2 tsp. honey
Print
Recommend this page
Bookmark this recipe
Shopping listKikkoman magazine
The new Kikkoman newsletter
Order the free online Kikkoman newsletter. It's full of interesting information. ... more
Recipes
Kikkoman recipe subscription
If you are stuck for inspiration at meal times, Kikkoman can help. We have a host of delicious recipes to collect using our famed soy sauces. ... more