Crunchy noodle salad
Make our noodle salad for a light lunch or side – toasted dried noodles are combined with fresh veg and citrus to make this satisfying recipe
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 1nest of dried egg noodles (about 60g)
- 2tbsp sunflower oil
- 1tsp sesame oil
- 1tbsp apple cider vinegar
- ½tbsp reduced-salt soy sauce
- 1tsp maple syrup
- 1mandarin, segmented
- 2carrots, grated
- 2spring onions, finely sliced
- 1avocado, peeled, halved, destoned and diced
- 100g mixed salad leaves
- ¼small red cabbage, finely sliced
Instructions
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.