Crunchy noodle salad
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Crunchy noodle salad

By Ailsa Burt

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

  • Prep:20 mins
    Cook:2 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 430
  • fat 24g
  • saturates 4g
  • carbs 40g
  • sugars 0g
  • fibre 12g
  • protein 8g
  • salt 0.9g

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

  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.

  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.

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