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History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

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Back

History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

Read More

Crunchy Noodle Salad

INGREDIENTS

  • 20 grams cucumber
  • 20 grams carrot
  • 20 grams white cabbage
  • 20 grams purple cabbage
  • 10 grams red radish
  • 25 grams sweet corn
  • 5 grams spring onion
  • 5 grams mint leaves
  • 1 packet Knorr noodles
  • 1 boiled egg
  • DRESSING
  • 30 ml soya sauce
  • 20 ml olive oil
  • 30 ml lemon juice
  • 2 tablespoons sugar
  • 5 ml sesame oil
  • Knorr seasoning

METHOD

  • To start off, take Knorr noodles and fry them for 15-20 seconds.
  • Make sure the oil is already hot when you put them in. Keep it on the side.
  • Next up, make the dressing. Add soya sauce, olive oil, lemon juice, 2 spoons of sugar and a few drops of sesame oil.
  • Now add the knorr chicken noodles seasoning and mix all the ingredients together. Keep this on the side.
  • Cut your vegetables the way you want and mix them altogether.
  • Take the fried knorr noodles and add them to the vegetables, followed by the sauce
  • Give it a final, thorough mix and your crispy noodle salad is ready! You can top it up with some boiled eggs for added nutrition! Time to serve.

Crunchy Noodle Salad

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