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Sweet & Sour Noodle Salad
Serves 6
Easy
Total time:
Perfect for making in advance and serving as a light lunch, this noodle salad uses two canned foods making it quick and easy to make.
Skip to ingredients
- 1 can water chestnuts, drained and sliced
- 1 can baby corn, drained and cut in half diagonally if preferred
- 227g can pineapple pieces in juice, drain and reserve juice
- 1 small red pepper, finely diced
- 3 blocks medium egg noodles
3 spring onions, shredded for garnish
- Dressing
- 3 Tbsp pineapple juice
- 2 Tbsp olive oil
- 1 Tbsp light soy sauce
- 2 Tbsp honey
- Seasoning
Method
step 1
Put a large pan of water on to boil. Plunge the noodles into the water and simmer for four minutes until just softstep 2
Drain the noodles well and rinse under cold running water. Drain again and place in a large bowlstep 3
Add the pineapple, red pepper, water chestnuts and baby cornstep 4
To make the dressing, beat together the pineapple juice, olive oil, soy sauce and honey and season wellstep 5
When ready to serve, pour over the dressing and mix wellstep 6
Serve garnished with spring onion
