Cold Yippee! noodle salad recipe is like a mini celebration in a bowl; it’s cold, vibrant and full of bright tastes. This colourful bowl takes inspiration from Asian flavours and adds a spicy, tangy Indian twist. The creamy peanut-sesame salad is tossed with soft Sunfeast Yippee! noodles, fresh cucumber, sweet corn and crunchy peanuts. Easy to digest and yet so tasty that you can't wait for the next bite. This cold noodle salad is particularly ideal during the summer when one wants a refreshing meal without the lengthy stove time. So what makes this tasty cold dish so special is how simple ingredients combine to make such an enjoyable noodle salad. The spicy, tangy dressing is absorbed by the noodles, and the vegetables provide a refreshing crunch, while the Yippee! masala brings that familiar and comforting kick. Each bite is perfectly balanced; creamy, crunchy, spicy, and tangy. This is so much more than a recipe; it's a casual, easy meal for busy afternoons, lazy weekends, or quick summer lunch and dinners. Overall, this recipe is easy, quick and very delectable. It takes simple instant noodles and turns it into a colourful and healthy bowl that can be comforting yet refreshing all at once.

Laphing recipe is a cold and spicy dish made with extracts from food the scratch of either potato, mung bean, or wheat flour. The starch is washed from the dough adn then steamed into jelly-like sheets that tend to be slippery. These are sliced up and rolled with a lot of ingredients and condiments for a cooling snack. But this recipe swaps this complicated step to use just rice paper, soaked briefly in water, with a few tweaks to the filling. You can try this laphing recipe for your lunchbox, a quick snack option or for when you are craving something spicy yet cool. Laphing typically uses seasonings of garlic water, soy sauce, black vinegar, sesame oil, and a fiery red chilli paste. So, you can use a mix of these or follow the recipe in here, for a quicker version that is also ‘chatpata’ courtesy of the Sunfeast Yippee Noodles and chilli oil. The rice paper makes this kaphing recipe a gluten-free one and completely vegan. The chilli oil is also a modern addition where, unusually, a chilli paste is used. It is beginner-friendly and needs zero stove time. The crunchy noodles, along with the soft soya granules, make an unhealthy dish a bit more substantial with the siya adding some protein. It is best eaten fresh with a sprinkle of freshly chopped green onions.

90% watter and 100% fun — that’s watermelon recipes for you! Watermelon’s high water content makes it the perfect summer fruit, offerring a refreshing, hydrating, and natural treat. However, if you’re tired of eating the same slices, then turn this juicy, crispy fruit into a frozen, crunchy treat, aka a popsicle! Watermelon popsicle is one of those watermelon recipes that is as low effort as possible, and can only be made with just one ingredient and moulds. However, you can flavour the popsicles with sugar and a little lemon juice to add more flavour notes or make up for a less sweet fruit. You can enjoy these frozen popsicles after lunch, share them around as a healthy treat for a kids party, or mix them with liquor for an adult-only version. They also work well as an after-school treat for kids. Like many other watermelon recipes, the popsicles can also be customised with the addition of other fruits and herbs. While sugar and lemon juice makes for the most basic variation, you can also add mint leaves, basil leaves, or even other fruit purees for a layered, colourful popsicle. No matter the version you try, this thirst-quenching treat is tailor-made for hot summer days.