Spiced sweet potato salad with crisp noodles

Spiced sweet potato salad with crisp noodles

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(3 ratings)

Prep: 5 mins Cook: 25 mins

Easy

Serves 2
The noodles are fried until crisp and then scattered over this colourful salad for a bit of crunch

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal411
  • fat23g
  • saturates3g
  • carbs47g
  • sugars13g
  • fibre0g
  • protein7g
  • salt0.41g
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Ingredients

  • 2 medium sweet potato, peeled and cut into chunks

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1 tsp cumin seeds
  • 2 tsp sunflower oil, plus extra for frying

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 25g dried fine egg noodle
  • zest and juice half an orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 2 tsp red wine vinegar
  • 2 handfuls spinach leaves

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 1 avocado, peeled and sliced

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • half a red onion, finely sliced

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.

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Comments (2)

greengenie's picture
4

Surprisingly tasty, love the orangy tang against the warmth of the cumin.

julie179's picture
4

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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