Wild Rice Noodle Salad

Wild Asian Noodle Salad

A great and quick way to use whatever wild greens you can find around you, it works as well in spring with wild garlic and nettles, in summer with wild seaweeds and sea purslane or autumn with wood blewits and chanterelles.

Ingredients (for 5 people):

  • 500g Fresh Rice Noodles
  • 2 Red Onions – peeled and diced
  • 200g Wild Greens, nettles, wild garlic, dandelion leaves, chanterelle, hedgehog mushroom, dulse seaweed, sea lettuce, sea spinach – the list never ends
  • Light Soy Sauce – 30ml
  • Marmalade – 30 ml


  1. Chop the onions and fry them for 5 minutes
  2. Whilst they’re cooking, prepare your wild greens, tearing, chopping and washing
  3. Mix 1:1 dandelion marmalade to soy sauce
  4. Add in the wild greens that require cooking, common hogweed, stinging nettles etc for 5 minutes
  5. Add in your wild greens that need quickly wilting (wild garlic, dandelion leaf etc) and cook for a further 1 minute constantly tossing it all around
  6. Add the rice noodles and soy sauce mixture and cook for a further minute
  7. Plate up, top with wild salads (vetch, sea purslane etc) and enjoy