Rainbow Noodle Salad

Rainbow Salad


15 mins 


15 mins 


This delicous rainbow salad bowl is low on fat and big on flavour.


  • 200 grams flat udon noodles
  • 1 large carrot peeled into ribbons
  • 100 grams sugar snaps sliced
  • 4 spring onions sliced
  • 1 red pepper sliced
  • 6 radishes sliced
  • 100 grams edamame beans
  • 1 red chilli finely sliced
  • 4 sprigs mint leaves picked and finely chopped
  • handful coriander chopped
  • 200 grams tofu cubed
  • 4 tbsp lime juice
  • 4 tbsp soy sauce
  • 4 tbsp honey or agave syrup
  • 4 tbsp Hellmann's Fat Free Vinaigrette
  • 1 tbsp black sesame seeds
  • 100 grams cashews chopped

  1. Amount per Serving
Title Amount per Serving
Energy 1142.92 kcal
Protein 43.63 g
Sugar 50.66 g
Fibre 16.52 g
Fat 42.06 g
Saturated fat 6.82 g


  1. Cook the noodles, drain and cool under cold water.

  2. Cube the tofu and put in a shallow bowl. Combine the lime juice, soy sauce and agave syrup and pour over the tofu to marinate for 15minutes.

  3. Peel the carrots into ribbons and slice the sugar snaps, spring onions, red pepper, radishes and chilli.

  4. Finely chop the herbs.

  5. Put the noodles in a large mixing bowl and add all of the sliced vegetables, edamame beans and the herbs. Pour over the Hellmann’s fat-free vinaigrette and mix together. Serve and top with the marinated tofu, a small handful of cashews and some sesame seeds.