| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 5 minutes |
| Serves | 4 |
| Cuisine | Japanese |
| Diet | Healthy |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 325 |
| Fat | 6g |
| Saturates | 1g |
| Protein | 8g |
| Carbs | 60g |
| Sugars | 16g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Finely chop one red chilli.
2
To make the dressing, combine the water, rice vinegar, lime juice, soya sauce, sugar and sesame oil in a medium-sized bowl.
3
Cook the noodles in a medium pot of boiling salted water, stirring occasionally, until just al dente. Immediately drain and plunge into ice water. Transfer to a medium-sized bowl. Toss with half of the dressing.
4
Finely slice the cucumber and daikon. Halve the baby corn. Slice the nori sheets into strips. Finely slice the remaining red chilli. Separate the leaves of the pak choi.
5
Divide the noodles between 4 bowls. Top with the sliced cucumber, daikon, baby corn, nori sheets, chilli, pak choi, pickled ginger, coriander and sesame seeds.
6
Drizzle with remaining dressing and serve.
