Spiced sweet potato salad with crisp noodles
The noodles are fried until crisp and then scattered over this colourful salad for a bit of crunch
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 5 mins
Cook 25 mins
Vegetarian
- 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.
- 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.
- 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, sugar 13g, salt 0.41 g
Recipe from Good Food magazine, November 2008.
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http://www.bbcgoodfood.com/recipes/8048/
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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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2
ratings
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, sugar 13g, salt 0.41 g
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12 November 2008
yummy grub rated this recipe
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03 August 2009
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10 March 2011
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