Korean sweet potato noodle salad recipe

Refreshingly filling with the beautiful taste of Asian flavours!

By Sarah Leung
Founder of Healthy Energy, Nutritionist and Dietitian


  • A handful of dried sweet potato noodles
  • 1 egg
  • 1 carrot, grated
  • A big handful of bean sprouts
  • 1/4 cup coriander
  • 2 tsp toasted sesame seeds


  • 2 tsp soy sauce
  • 2 tsp white vinegar
  • 2 tsp sesame oil
  • 1 tsp raw sugar
  • 1-2 tsp Korean red chilli powder
  • Ground pepper
  1. To cook the noodle, place noodle into boiling water and boil for 5 minutes. Rinse under cold water, drain and set aside.
  2. Blanch carrot and bean sprout by placing in boiling water for 5 seconds then placing in a bowl of ice water or cool under cold water.
  3. Whisk egg and spread thinly on a heated non-stick frying pan. Cut into long and thin strips once cooked.
  4. In a large bowl, mix carrot, bean sprouts, noodle and dressing ingredients.
  5. Arrange noodle and egg strips on a serving plate.
  6. Sprinkle coriander and sesame seeds on salad.
  7. Serve on its own or accompany with grilled meat or tofu.




You can find more simple and tasty recipes like this in our Spring 2015 issue e-magazine!
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