Serves 4-5

Cold sesame noodle salad

Cold sesame noodle salad

Preparation time: 20 minutes

Cooking time: 5 minutes


  • 150g dried rice vermicelli noodles
  • 75g sugar snaps
  • 150g beansprouts, rinsed and drained
  • ½ large cucumber
  • 5-6 radishes, trimmed and thinly sliced
  • 4 spring onions, trimmed and thinly sliced
  • small bunch coriander, roughly chopped

To serve:

  • Sesame seeds (optional)


  • 3 tbsp Lee Kum Kee Premium Light Soy Sauce
  • 1 tbsp Lee Kum Kee Pure Sesame Oil
  • 4 tsp rice vinegar

Tip: For an easier version replace the dressing with 4 tbsp Lee Kum Kee Oriental Sesame Dressing.


  1. Cook the noodles according to the pack instructions. Drain, rinse with cold water and drain very well, put into a large bowl.
  2. Blanch the sugar snaps in a small pan of boiling water for 1 minute, Drain, plunge into cold water, then drain again. Thinly slice on the diagonal, add to the noodles with the bean sprouts.
  3. Wash and cut the cucumber into thin batons or use a julienne tool to make thin strips, add to the bowl with the radish, spring onion and coriander.
  4. To make the dressing, mix all ingredients together. Add to the bowl and toss together
  5. Turn into a serving dish and scatter over the sesame seeds.

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