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Crunchy noodle salad

A sharing crunchy noodle salad on a plate

Crunchy noodle salad

Name: Crunchy noodle salad
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Yield: 2
Ingredients: 1 nest of dried egg noodles (about 60g); 2 tbsp sunflower oil; 1 tsp sesame oil; 1 tbsp apple cider vinegar; ½ tbsp reduced-salt soy sauce; 1 tsp maple syrup; 1 mandarin segmented; 2 carrots grated; 2 spring onions finely sliced; 1 avocado peeled, halved, destoned and diced; 100g mixed salad leaves; ¼ small red cabbage finely sliced

Ailsa Burt

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Serves 2

Easy

Prep: 20 mins

Cook: 2 mins

A star rating of 3.6 out of 5.6 ratingsRate

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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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 nest of dried egg noodles

(about 60g)
2 tbsp sunflower oil
1 tsp sesame oil
1 tbsp apple cider vinegar
½ tbsp reduced-salt soy sauce
1 tsp maple syrup
1 mandarin

segmented
2 carrots

grated
2 spring onions

finely sliced
1 avocado

peeled, halved, destoned and diced
100g mixed salad leaves
¼ small red cabbage

finely sliced

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Nutrition: Per serving

kcal430
fat24g
saturates4g
carbs40g
sugars17g
fibre12g
protein8g
salt0.9g

Method

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.

Recipe from Good Food magazine, May 2023

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A star rating of 3.6 out of 5.6 ratings

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