< 30 min,  Low Calorie Recipes,  Vegetarian

Stir-Fry Noodle Salad | Mushroom Noodle Salad with Lemon Sauce

Stir-Fry Noodle Salad | Mushroom Noodle Salad with Lemon Sauce

Stir-Fry Noodle Salad

A flavourful, healthy and refreshing stir-fry noodle salad that’s tossed in a sweet and tangy dressing!
Stir-Fry Noodle Salad | Mushroom Noodle Salad with Lemon Sauce
 
It is a simple vegetarian salad that you can make ahead of time. Just add all the ingredients to a bowl, give it a toss and it’s ready. Keep it in the refrigerator and serve whenever you want. It’s a good recipe for lunch or dinner. 
Stir-Fry Noodle Salad | Mushroom Noodle Salad with Lemon Sauce
In this salad, I have added bell peppers, spring onions, carrots, mushrooms, etc. But you can also add any other vegetable of your choice. Instead of mushroom, you can add chicken or shrimp. To make the dressing, I have used lemon juice, honey, lemon zest, green chillies and olive oil.
If you do try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below. Happy Cooking!

Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Yield: Serves 4

Ingredients

  • 250g noodles
  • 5-6 button mushrooms, sliced
  • 1 red bell pepper, julienned
  • 1 yellow bell pepper, julienned
  • 1 carrot, julienned
  • 1 large knob ginger, julienned
  • 3-4 cloves garlic, finely chopped
  • 2-3 spring onion, finely chopped
  • 2 tsp sesame seeds, toasted
  • 1 tbsp butter
  • 2 tbsp olive oil
  • Salt, to taste
  • Black pepper, as needed

For the dressing:

  • 5-6 tbsp lemon juice
  • 1 tsp lemon zest
  • 2-3 green chillies, finely chopped
  • 3 tbsp olive oil
  • 1/2 tsp honey

Cooking Directions

  1. To make the salad dressing, take a small bowl and add lemon juice, lemon zest, green chillies, olive oil, honey. Mix it well and set aside.
  2. Boil the noodles according to the package instructions. Drain and wash it with cold water.
  3. Add the noodles to a bowl and drizzle olive oil. Give it a mix. Set aside.
  4. Heat butter and olive oil in a non-stick pan. Add garlic and sliced mushrooms.
  5. Saute until it turns golden.
  6. Add the bell peppers, ginger, carrot and spring onions. Stir fry for a minute.
  7. Season it with salt and pepper. Mix everything well and then turn the heat off.
  8. Add the vegetables to the noodles. Pour the dressing and sprinkle toasted sesame seeds. Toss well to combine.
  9. Garnish with toasted sesame seeds.
    Stir-Fry Noodle Salad | Mushroom Noodle Salad with Lemon Sauce

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    Stir-Fry Noodle Salad | Mushroom Noodle Salad with Lemon Sauce
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