Spiced sweet potato salad with crisp noodles

Spiced sweet potato salad with crisp noodles

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(3 ratings)

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Cooking time

Prep: 5 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 2

The noodles are fried until crisp and then scattered over this colourful salad for a bit of crunch

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
411
protein
7g
carbs
47g
fat
23g
saturates
3g
fibre
0g
sugar
13g
salt
0.41g

Ingredients

  • 2 medium sweet potatoes, peeled and cut into chunks
  • 1 tsp cumin seeds
  • 2 tsp sunflower oil, plus extra for frying
  • 25g dried fine egg noodles
  • zest and juice half an orange
  • 2 tsp red wine vinegar
  • 2 handfuls spinach leaves
  • 1 avocado, peeled and sliced
  • half a red onion, finely sliced

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Method

  1. Heat oven to 200C/fan 180C/gas 6. Toss the potato chunks with the cumin, 1 tsp oil and some seasoning. Spread over a baking tray, then roast for 20-25 mins until tender and golden.
  2. Meanwhile, cook the noodles according to pack instructions, then drain. Heat 1cm oil in a wok or deep pan until a piece of noodle dropped in begins to sizzle immediately. Fry the noodles in a couple of batches for 30 secs until crisp. Remove with a slotted spoon, then drain well on kitchen paper.
  3. When the potatoes are ready, whisk together the final tsp of oil with the orange zest and juice, red wine vinegar and a little seasoning. Tip the potatoes into a bowl with the spinach, avocado and red onion, drizzle with the dressing, then gently mix – with your hands is easiest. Divide between 2 plates and crumble over the crispy noodles.

Recipe from Good Food magazine, November 2008

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Comments

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greengenie's picture
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Surprisingly tasty, love the orangy tang against the warmth of the cumin.

julie179's picture
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This was really yummy.
The ingredients all complimented each other well.
The only thing i changed in the recipe was cooking the onion rather than serving it raw.
Very nice.

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