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Radish and Sesame Soy Noodle Salad

This is another simple and satisfying vegetarian Liang-mein, or cold noodle salad. This dish tastes even better if all the vegetables and noodles are kept chilled before serving. This is the perfect dish to make ahead, especially for a large party.


  • For the sesame soy dressing


  • 1.

    Prepare the noodles, radishes and cucumber and place in the fridge to chill for at least 1 hour.

  • 2.

    Combine all the ingredients for the dressing in a bowl.

  • 3.

    To serve, place the noodles in a large dish, layer with some radish and cucumber and scatter over the black sesame seeds. Spoon the dressing over the dish, garnish with coriander sprigs and serve immediately at the table to share, or you could dish up individual portions, too.



  • To help vegetables cook in the wok, add a splash or two of water to help create some “steam” whilst stir frying.

  • Use msg free products where possible.

  • Groundnut oil can be substituted with vegetable oil, sunflower oil or corn oil.

  • A large number of dishes can be adapted to suit vegetarians. Look out for where you can substitute the meat for tofu or vegetables and use vegetarian sauces.

  • Use low sodium soy sauce where possible
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    » Top Wine Matches For This Recipe

    Andrew Graham

    Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Radish and Sesame Soy Noodle Salad.


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