Teriyaki Noodle Salad Recipe

Teriyaki Noodle Salad, Plant Based , Vegan, Healthy, Quick, Tasty

Teriyaki Noodle Salad Recipe

This salad is super tasty, takes very little time to prep and packs in the good stuff! The delicious, salty-sweet NOJO Teriyaki sauce - does a lot of the heavy flavour work so all you need to do is a little bit of prep!


Ingredients to serve 4:


200g tender stem broccoli

1 shallot

4-6 tablespoons of NOJO Teriyaki Sauce

1 pack of noodles of your choice

A handful of tasted nuts or seeds



1. Cook the noodles according the instructions on the packet. Once they’re cooked drain through a sieve then rinse them under cold water for a minute or two until they’re chilled. Drain again and set aside.

2. Cutting lengthways, cut each stalk of Tenderstem in half or into quarters, to create nice long slithers. Place the Broccoli in a large bowl of a sauce pan. Boil the kettle and carefully pour the boiling waters over the Tenderstem until it’s fully covered. Let it sit for 1 minute then drain and set aside to cool.

3. Peel the carrots then with your potato peeler, continue to peel the carrots into ribbons. Pop the carrot ribbons into a large mixing bowl.

4. Peel and finely slice the shallot and add it to the carrots.

5. Tumble the noodles and Tenderstem Broccoli into the bowl and pour over 4 tablespoons of the Teriyaki sauce.

6. Jumble everything together with a couple of forks and have a little taste. At this stage, add more of the delicious Nojo Teriyaki sauce to your taste and mix again.

7. Scatter over the toasted nuts or seeds and serve!