Choi Sum Noodle Salad with Creamy Peanut Dressing

The perfect summer noodle salad with a creamy sweet and salty peanut butte based dressing that is delicious eaten both hot or cold. This salad stores well in the fridge for a few days and travels well making it perfect for gatherings or picnics.


  • No choi sum? Use pak choi, kale or cavolo nero instead. 
  • No tomatoes? Use red pepper or grated carrots instead. 
  • Vegan? Use egg-free noodles instead. 
  • No peanut butter? Try with any nut or seed butter you have on hand. 
  • No apple cider vinegar? Use lime juice instead. 
  • No sesame oil? Use olive oil instead.

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Servings: 2


200 g Choi sum

2 Tomatoes (chopped )

1 Onion (sliced )

300 g Egg noodles

2 tbsp Sesame oil

1 tbsp Sesame seeds

For the dressing:

2 tbsp Peanut butter

tbsp Soy sauce

2 tbsp Apple cider vinegar

3 tbsp Water

1 Garlic clove

Ginger (2 cm piece )


  1. For the dressing, blend together the soy sauce, vinegar, peanut butter, sesame oil, ginger, garlic, and water in a small food processor, until smooth.
  2. Set aside the leaves of the choi sum and shred the stems. Place a frying pan over a medium heat. Add the sesame oil, onion, and chopped choi sum stems to the pan. Fry for 3-5 minutes, until soft, then stir in the leaves, frying for a final minute.
  3. Toss in the noodles and peanut butter dressing and cook for 2 minutes, until everything is well coated.
  4. Add the noodles to a large mixing bowl and toss in the chopped tomatoes and sesame seeds. Enjoy hot or cold.
Oddbox image

How to store

Store in an airtight container the fridge for up to 3 days.