Crunchy noodle salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
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
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.
