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Noodle Salad


Very Very Easy to prepare. Healty tasty and vegetarian dish.

Rate this recipe 3.9/5 (20 Votes)


  • 1. 1/2 bowl Capsicum cut into big pieces
  • 2. Yellow or red mixed pepper cut into big pieces 1/2 bowl.
  • 3. 1/2 bowl Sliced broccoli
  • 4. 1/2 bowl sweet american corn
  • 5. 1/4 bowl thinly chopped cabbage
  • 6. 1/2 bowl big pieces carrot
  • 7. top ramen noodle 30 gms- any variant
  • 7. 2 tsp table salt
  • 8. 1 tsp garlic perpper salt
  • 9. oregano and basil as per taste
  • 9.3-4 tbsp white vinegar


Servings 4
Level of difficulty Easy
Preparation time 60mins
Cost Budget Friendly


Step 1

keep all vegetables dipped in vinegar and 1 tsp salt for and hour.

keep noodle dipped in cold water and some salt seperately in another bowl.

after an hour, drain excess vinegar and mix vegetables , noodles and all the spices.

refrigerate for 15 mins and serve cool as salad

add a lil soy and tomato sauce if like

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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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