Cold Sesame Noodle Salad
Lee Kum Kee

Cold Sesame Noodle Salad

Serves 4-5
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150g  dry rice vermicelli noodles
150g beansprouts
75g  sugar snap peas, trimmed
5-6  radishes, trimmed and thinly sliced
spring onions
½ large cucumber, sliced thinly or julienned
1 small bunch of coriander, roughly chopped
1 handful of sesame seeds (optional)



1 Cook the noodles according to packet instructions. Using a colander, run the noodles in cold water and drain well, place into a large bowl.
2 Rinse and drain the beansprouts.
3 In a small pan of boiling water, blanch the sugar snap peas for 1 minute. Drain, plunge into cold water, then drain again. Slice thinly and diagonally.
4 Combine all the ingredients . Add the dressing, toss well.
5 Place into a serving dish and top with sesame seeds, if desired.


1 For a ready-made dressing, use 4 tablespoons of Lee Kum Kee Oriental Sesame Soy Sauce .
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