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Spiced sweet potato salad with crisp noodles

Spiced sweet potato salad with crisp noodles

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Rating: 4 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal411
fat23g
saturates3g
carbs47g
sugars13g
fibre0g
protein7g
low insalt0.41g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, November 2008

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Overall rating

Rating: 4 out of 5.4 ratings
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