Two Raw Sisters: Asian-inspired vegan noodles

Preparation time: 15 minutes Cooking time: 5 minutes. Refrigerator life: 3 days

We made this salad for our very first catering job. At the time, we were called “4ate7 Wholefoods” – for some reason we thought it was a good idea to make a pun out of our house number: 487. Aside from the brand name. terrible, this salad is always a solid favorite and a real crowd pleaser. It is best with grilled chicken. Leftovers will be welcome and will last up to three days.


250g bag noodles of your choice (soba, ramen, rice, kelp), cooked according to package directions


3 cloves Crushed garlic
½ red chilli, plus a little more for garnish, finely chopped
2 teaspoons Sesame oil
2 teaspoons fresh ginger
3 tbsp Tamari
2 teaspoons apple cider vinegar
½ cup extra virgin olive oil
1 tbsp Red wine vinegar
Handle fresh cilantro, stems included
Pinch sea ​​salt

To serve

4 spring onions, thinly sliced
1 cucumber, seeds removed and sliced
2 bunches of bok choy, thinly sliced
Big handle fresh herbs, such as mint, cilantro and Thai basil, coarsely chopped
1 cup peanuts, roasted and coarsely chopped


  1. Bring a pot of water to a boil, add the noodles and cook according to the package directions. Once cooked, drain and rinse. Put aside.
  2. For the dressing, put all the ingredients in a blender and mix until smooth. Put aside.
  3. To serve, in a large bowl, combine the noodles, dressing, spring onions, cucumber, bok choy, herbs and peanuts. Garnish with thinly sliced ​​red pepper.
  4. Leftovers will keep in an airtight container in the refrigerator for up to three days.

When it comes to the food and wellness department, Two Raw Sisters (Margo and Rosa Flanagan) aims to create healthy, happy, and sustainable lifestyles that you can sustain forever. Find out more on or follow on Instagram @tworawsisters

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