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Zucchini Noodle Salad

Soft, springy zucchini noodles tossed with Annie Chun Hokkien Noodles, fresh cherry tomatoes and savory feta cheese makes a light and summery salad!

Zucchini Noodle Salad
Recipe Serves 4
Minutes Prep 15
Minutes Cook 0
Total Minutes 15
Difficulty: easy


1 12-ounce package Annie Chun Organic Hokkien Noodles

3 medium zucchini, spiralized into noodles

1 pint cherry tomatoes, halved

½ cup crumbled feta cheese

2 tablespoons olive oil

1½ tablespoons red wine vinegar or lemon juice

½ teaspoon salt, to taste

¼ teaspoon pepper, to taste

2 tablespoons minced fresh oregano


  1. Place the Hokkien noodles in a large bowl. Cover with boiling water and let the noodles sit for 5 minutes to separate. Drain the noodles and run under cold water.
  2. In a serving bowl, combine the Hokkien noodles, zucchini noodles, cherry tomatoes, and feta.
  3. In a small jar, combine the olive oil, vinegar/lemon juice, salt, pepper, and oregano until emulsified. Taste and add more salt and/or pepper, if necessary.
  4. Pour the dressing over the salad and toss to combine.
  • Hokkien

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