Spiced sweet potato salad with crisp noodles
By Good Food
The noodles are fried until crisp and then scattered over this colourful salad for a bit of crunch
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Prep:5 mins
Cook:25 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 411
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fat 23g
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saturates 3g
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carbs 47g
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sugars 13g
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fibre 0g
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protein 7g
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salt 0.41g
Ingredients
- 2 medium sweet potatoes, peeled and cut into chunks
- 1 tsp cumin seeds
- 2 tsp sunflower oil, plus extra for frying
- 25g dried fine egg noodles
- zest and juice half an orange
- 2 tsp red wine vinegar
- 2 handfuls spinach leaves
- 1 avocado, peeled and sliced
- half a red onion, finely sliced
Method
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.
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.
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.
