Crunchy noodle salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Showing items 1 to 3 of 6
- 1 nest of dried egg noodles(about 60g)
- 2 tbsp sunflower oil
- 1 tsp sesame oil
- 1 tbsp apple cider vinegar
- ½ tbsp reduced-salt soy sauce
- 1 tsp maple syrup
- 1 mandarinsegmented
- 2 carrotsgrated
- 2 spring onionsfinely sliced
- 1 avocadopeeled, halved, destoned and diced
- 100g mixed salad leaves
- ¼ small red cabbagefinely sliced
Nutrition: Per serving
- kcal430
- fat24g
- saturates4g
- carbs40g
- sugars17g
- fibre12g
- protein8g
- salt0.9g
Method
step 1
Break up the noodles into small pieces and tip into a dry frying pan over a medium heat. Toast for 1-2 mins until slightly golden. Remove from the heat and set aside.
step 2
Combine both oils, the vinegar, soy sauce and maple syrup in a large bowl and season. Toss in the rest of the salad ingredients, along with the toasted noodles. Serve immediately.
