Quick Noodle Salad with Shellfish

Serves 4


  • 300g Ready Cooked Noodles
  • 125g Asparagus, trimmed
  • 150g Sugar Snap Peas
  • 3 Spring Onions, finely sliced
  • 1 Red Chilli, deseed and finely sliced
  • 1 x 200g Jar Ocean Crown Cooked & Pickled Cockles, drained
  • 1 x 200g Jar Ocean Crown Cooked & Pickled Mussels, drained
  • 3 tbsp Finely Chopped Mint
  • 3 tbsp Finely Chopped Basil
  • 50g Salted Peanuts, roughly chopped


For the Dressing:

  • 1 tbsp Finely Grated Fresh Ginger
  • ½ tsp Sea Salt
  • Small Clove of Garlic, peeled
  • Juice of 1 Lime (approx. 3 tbsp)
  • 1 tbsp Fish Sauce
  • 1 tbsp Soft Brown Sugar
  • 1 tbsp Toasted Sesame Oil


Make the dressing in a pestle and mortar: Crush the ginger and garlic with the salt to make a smooth paste. Stir in the remaining dressing ingredients and set aside.

Blanch the asparagus in boiling water for 2 minutes, drain and cool under cold water.

Mix the noodles with the asparagus, sugar snap peas, onions and chilli. Add the cockles, mussels and chopped herbs. Mix gently to combine.

Whisk up the dressing and toss through the salad. Sprinkle with the peanuts and serve.

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