Radish and Sesame Soy Noodle Salad

Recipe & Photo courtesy Chinese Food Made Easy/Gusto TV

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 a great dish to make ahead, especially for a large party. According to tradition, eating long noodles for Chinese New Year will help bring you longevity in the coming year. Pair that with vegetables which symbolize health (and good luck from red coloured radishes) and you’ve got a good fortune dish.


200g/7oz cooked whole wheat noodles or cooked brown rice, drizzled with groundnut oil

200g/7oz red radish, washed and quartered

½ cucumber, halved lengthways, deseeded and diced

1 small handful of black sesame seeds or toasted sesame or health seeds

fresh coriander sprigs to garnish

3 Tbs lite or light soy sauce

3 Tbs toasted sesame oil

3 Tbs chinkiang black rice vinegar or balsamic vinegar


  1. Prepare the noodles, radishes and cucumber and place in the fridge to chill for at least 1 hour.
  2. Combine all the ingredients (soy sauce, sesame oil, vinegar) 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.

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