Mary Berry’s Noodle Nori Salad is a vibrant, umami-packed dish that takes humble ingredients and elevates them into a sensationally refreshing and light meal. It’s a delightful fusion of Japanese-inspired flavors, combining soba or rice noodles, fresh vegetables, toasted sesame seeds, and the distinctive taste of nori (dried seaweed), all brought together with a zingy, sweet-salty-sour Asian-style dressing.
This dish plays beautifully on contrasts: chewy noodles versus crisp vegetables, the richness of sesame oil versus the brightness of rice vinegar, and the oceanic whisper of nori against the earthy, nutty undertones of sesame seeds. It’s versatile, nutritious, and can be served cold, making it ideal for picnics, potlucks, or even a sophisticated weekday lunch.
Mary Berry’s Noodle Nori Salad Recipe
Ingredients Needed
To make Mary Berry’s Noodle Nori Salad, you’ll need a thoughtful mix of pantry staples and fresh ingredients. Here’s what you’ll gather:
For The Salad
- 100g soba noodles (or you can use thin rice noodles for a gluten-free option)
- 1 large carrot, peeled and julienned
- 1 red bell pepper, thinly sliced
- 1 cucumber, deseeded and cut into matchsticks
- 2 spring onions, finely sliced
- A handful of fresh coriander, roughly chopped
- 2 sheets of nori, finely shredded or cut into thin strips
- 1 tablespoon sesame seeds, toasted until golden
- Optional add-ins: edamame beans, shredded cooked chicken, tofu, or prawns
For The Dressing
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon honey or maple syrup
- 1 clove garlic, finely grated
- ½ teaspoon fresh ginger, finely grated
- 1 teaspoon lime juice (optional, for added zest)
This array of ingredients promises a dynamic balance of flavor-salty, sweet, tangy, and savory-with nourishing whole foods and a rainbow of vegetables.
Equipment Needed
You don’t need any fancy kitchen gadgets here-just a few essentials will do the trick:
- Large saucepan (for cooking noodles)
- Colander or sieve (to drain noodles)
- Mixing bowls (preferably one large, one small)
- Vegetable peeler or julienne peeler
- Sharp knife and chopping board
- Whisk or fork (for mixing the dressing)
- Small frying pan (for toasting sesame seeds)
- Tongs or salad servers (for tossing the salad)
That’s it! The beauty of Mary Berry’s recipes lies in their simplicity and accessibility, so you’ll likely already have these items at your fingertips.
Instructions To Make Mary Berry’s Noodle Nori Salad
Here’s a step-by-step guide to bringing this bright, wholesome dish to life:
Step 1: Cook The Noodles
Bring a pot of water to a gentle boil. Add the soba noodles and cook according to package instructions-typically about 4-5 minutes. Once tender, drain and rinse thoroughly under cold water to stop the cooking process and prevent stickiness. Set aside.
Step 2: Prep The Vegetables
While the noodles are cooling, prepare your vegetables. Peel and julienne the carrot, slice the bell pepper and cucumber into thin matchsticks, and finely slice the spring onions. Roughly chop the coriander leaves.
Step 3: Toast The Sesame Seeds
Place sesame seeds in a dry frying pan over medium heat. Shake the pan gently and toast until golden brown and fragrant-this should take about 2-3 minutes. Keep an eye on them; they can go from toasty to burnt in a blink!
Step 4: Make The Dressing
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey (or maple syrup), garlic, ginger, and lime juice if using. Whisk until emulsified and fragrant. Taste and adjust to your preference-maybe a touch more vinegar for brightness or honey for sweetness.
Step 5: Assemble The Salad
In a large bowl, combine the cooked noodles with all the prepared vegetables, coriander, shredded nori, and toasted sesame seeds. Pour the dressing over the salad and toss gently but thoroughly to coat every strand and slice.
Step 6: Serve And Enjoy
Let the salad sit for about 5-10 minutes before serving to let the flavors meld. Serve cold or at room temperature, garnished with extra coriander, a sprinkle of sesame seeds, and perhaps a few strips of nori for that final visual flourish.
Tips And Tricks
Let’s level up your salad game with these insider tips:
- Noodle Smarts: After rinsing the noodles, toss them with a teaspoon of sesame oil to prevent clumping.
- Veggie Variations: You can substitute or add in shredded red cabbage, bean sprouts, or sugar snap peas for even more crunch and color.
- Protein Boost: Turn it into a heartier meal with grilled chicken, teriyaki salmon, or marinated tofu.
- Nori Know-How: Use kitchen scissors to cut the nori sheets-it’s easier and neater than tearing by hand.
- Make Ahead: The salad can be made up to a day ahead. Store in the fridge and refresh with a splash of lime juice before serving.
- Gluten-Free Option: Use tamari instead of soy sauce and ensure your noodles are gluten-free.
Mary Berry’s Noodle Nori Salad is a delightful blend of East-meets-West flavors, elegantly packaged in a healthy, vibrant dish that’s as beautiful as it is delicious. It’s quick enough for a weeknight meal, yet impressive enough for entertaining. With crisp vegetables, chewy noodles, aromatic herbs, and that gorgeous umami-laden dressing, this salad proves that simple ingredients-when combined thoughtfully-can create something truly special.
So the next time you’re craving a dish that’s light, zesty, and a little bit exotic, roll up your sleeves and give this one a go. Whether you’re new to Mary Berry’s recipes or a long-time fan, this salad is bound to become a new favorite in your kitchen repertoire.
Easy Recipe Variations For Mary Berry’s Noodle Nori Salad
Mary Berry’s Noodle Nori Salad is a clever fusion of East meets West. The cool, chewy noodles combined with the salty crunch of nori seaweed make it light yet incredibly satisfying. But the beauty of this salad is that it serves as a perfect base for experimenting with flavors, textures, and ingredients.
1. Protein-Packed Additions
To make this salad a hearty main dish, consider tossing in some protein:
- Grilled Chicken or Teriyaki Chicken – Thinly sliced, marinated grilled chicken adds a savory depth and makes it more filling.
- Tofu or Tempeh – For a plant-based version, pan-seared tofu cubes or lightly marinated tempeh work brilliantly.
- Poached Shrimp or Seared Tuna – These seafood options pair beautifully with the Asian-inspired flavors of the salad.
2. Noodle Alternatives
Though traditional soba or rice noodles are often used, you can easily switch things up:
- Udon Noodles – Thick and chewy, they absorb dressing wonderfully.
- Zoodles (Zucchini Noodles) – For a low-carb option, these bring crunch and freshness.
- Glass Noodles (Mung Bean or Sweet Potato) – Delicate and almost translucent, they’re perfect if you want a lighter feel.
3. Sauce And Dressing Tweaks
Mary’s version often involves a soy-based or sesame dressing. You can experiment by adjusting the dressing for a new twist:
- Spicy Peanut Dressing – Combine peanut butter, soy sauce, lime juice, and a bit of chili paste.
- Miso-Lime Vinaigrette – A bright, umami-rich option made from white miso, rice vinegar, and fresh lime.
- Tahini-Ginger Dressing – Creamy with a zing, this dressing balances richness with bite.
4. Crunch And Color Boosters
Texture makes this salad sing! Try mixing in:
- Julienned Vegetables – Think carrots, red cabbage, cucumber, and bell peppers for color and crunch.
- Toasted Nuts and Seeds – Cashews, sesame seeds, or slivered almonds for that nutty bite.
- Crispy Shallots or Garlic Chips – Sprinkle over the top for a gourmet finish.
5. Fresh Herb Finish
A handful of chopped fresh herbs can elevate the entire flavor profile:
- Cilantro – Brings brightness and a touch of citrus.
- Thai Basil or Mint – Adds a cooling, aromatic touch.
The possibilities really are endless-tailor it to what’s in your pantry, what’s in season, or simply what you’re craving!
Storing Leftovers
If you’ve got extra salad-lucky you! Storing Mary Berry’s Noodle Nori Salad properly ensures it stays fresh and delicious for later enjoyment.
Refrigeration Tips
- Use an airtight container: This keeps the salad from absorbing other fridge odors and maintains the dressing’s integrity.
- Separate components if possible: If you anticipate leftovers, consider storing the noodles, vegetables, and dressing separately. This keeps the textures crisp and prevents sogginess.
- Shelf life: Properly stored, the salad will last up to 3 days in the refrigerator. The nori may soften slightly over time, but the flavors continue to develop beautifully.
Refreshing Before Serving
To revive your salad:
- Add a splash of fresh dressing or a squeeze of lime.
- Toss in some freshly chopped herbs or a sprinkle of toasted sesame seeds.
- You could even mix in some fresh greens like arugula or spinach to bulk it back up.
What To Eat With Mary Berry’s Noodle Nori Salad?
This salad can hold its own, but it also plays nicely as a side or part of a more extensive meal. Here are some perfect pairing ideas:
Main Dishes
- Miso-Glazed Salmon – The buttery texture of salmon with a sweet-savory glaze balances the lightness of the salad.
- Teriyaki Chicken Skewers – The bold, umami flavors complement the clean, crisp taste of the noodles and nori.
- Gyoza or Dumplings – Whether steamed or pan-fried, these little pockets of flavor are a delightful accompaniment.
Soups And Starters
- Miso Soup – A warm, umami-rich soup contrasts nicely with the coolness of the salad.
- Edamame – Simply boiled and salted, they’re a protein-rich snack to kick off your meal.
- Spring Rolls – Fresh or fried, filled with veggies or prawns, they match the light vibe of the salad perfectly.
Drinks
- Green Tea or Jasmine Tea – Light and aromatic, they cleanse the palate.
- Cold Sake or a Crisp White Wine (like Riesling or Sauvignon Blanc) – These beverages enhance the salad’s subtle sweetness and briny notes.
Conclusion
Mary Berry’s Noodle Nori Salad is more than just a salad-it’s a canvas. With its light, fresh base of noodles and nori, it invites creativity and personalization. Whether you’re dressing it up with spicy proteins, turning it into a plant-based bowl of goodness, or pairing it with beautifully balanced mains, the result is always nourishing and vibrant.
Storing it properly ensures it remains a joy even the next day, and its versatility means it can appear in a variety of meals, from casual lunches to elegant dinners. So don’t be afraid to get playful with it-mix, match, and make it your own. This isn’t just a recipe; it’s a gateway to discovering how flavor, texture, and balance come together on a plate.
FAQs
What Ingredients Are Needed To Make Mary Berry’s Noodle Nori Salad?
To make Mary Berry’s Noodle Nori Salad, you will need a combination of fresh ingredients and a few pantry staples. These include cooked noodles (preferably rice or soba noodles), fresh vegetables like cucumber, spring onions, and carrots, and nori (seaweed sheets). The salad is dressed with a simple dressing made from sesame oil, rice vinegar, soy sauce, and a bit of honey for sweetness. Optional toppings include sesame seeds and chopped herbs like coriander or mint.
Can I Substitute The Noodles In Mary Berry’s Noodle Nori Salad For A Gluten-free Version?
Yes, you can easily make Mary Berry’s Noodle Nori Salad gluten-free by using gluten-free noodles. Rice noodles, which are commonly used in Asian salads, are an excellent substitute. Soba noodles made from 100% buckwheat can also work, as long as the label confirms they are gluten-free. Just be sure to use a gluten-free soy sauce or tamari in the dressing to keep the entire dish gluten-free.
How Can I Store Mary Berry’s Noodle Nori Salad And How Long Will It Last?
Mary Berry’s Noodle Nori Salad can be stored in an airtight container in the fridge for up to 2 days. However, the nori seaweed will lose its crisp texture over time, so it’s best to enjoy the salad shortly after preparing it. If you’re making it in advance, consider adding the nori just before serving to maintain its crunch. The salad can also be served chilled or at room temperature, depending on your preference.
