Spiced sweet potato salad with crisp noodles

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Good Food

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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.

PER SERVING

411 kcalories, protein 7g, carbohydrate 47g, fat 23 g, saturated fat 3g, fibre 0g, salt 0.41 g

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• yummy grub

  12 November 2008

  yummy grub rated this recipe

  

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• Julez179

  03 August 2009

  Julez179 rated and commented on this recipe

  

  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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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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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

Cook 25 mins

Vegetarian

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

PER SERVING

411 kcalories, protein 7g, carbohydrate 47g, fat 23 g, saturated fat 3g, fibre 0g, salt 0.41 g

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