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01 Mar, 2023

Noodle Salad with a Kimchi-Mustard Dressing

This noodle salad is everything we need right now for a quick, fresh lunch as we transition from winter to spring. Though simple, it is full of flavour thanks to the tangy kimchi-mustard-mayo dressing that packs a punch!


Serves 1.


  • 50g glass noodles
  • 1/2 can chickpeas
  • 1/4 cucumber, julienned
  • 2 carrots, julienned
  • 4 radishes, sliced thinly

For the kimchi-mustard dressing:

  • 1 heaped tbsp kimchi
  • 2 tsp mustard
  • 1 tbsp vegan mayo
  • 1 tbsp rapeseed oil
  • 1/2 juice of a lemon
  • 1/2 tsp turmeric
  • Salt and pepper


  • A handful of fresh herbs, chopped
  • A handful of nuts or seeds, toasted and chopped


  1. 1. Preheat your oven to 180. Add your chickpeas to a pan and drizzle with a little oil, then sprinkle some salt and pepper. Add them to the oven to roast for 25 minutes.
  2. 2. Cook the glass noodles by boiling a kettle and pouring the water over the noodles in a shallow bowl. Cover with a tea towel and leave for 10-15 minutes to soften. Drain and rinse with cold water.
  3. 3. Make your dressing by adding all the ingredients to a blender and whizz until smooth. Add a tiny splash of water if needed to loosen a little.
  4. 4. Add the noodles to a bowl and top with the fresh veggies and roasted chickpeas. Drizzle over the dressing and garnish with herbs and nuts/seeds if you like!