Mixed vegetable salad with crunchy noodles
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Flavour sachet from MAGGI 2-Minute; Fried Onion Flavour | |
| ; Noodles | ||
| ¼ | cup | Olive oil |
| 2 | tablespoons | Wine vinegar |
| 1 | teaspoon | Honey |
| 4 | cups | Hot water |
| 2 | packs | MAGGI 2-Minute Noodles; Fried Onion Flavour |
| Oil for shallow frying | ||
| 100 | grams | Asparagus or French beans; cooked |
| 1 | cup | Cherry tomatoes |
| 100 | grams | Butternut pumpkin cubes; cooked |
| 1 | Yellow pepper; sliced | |
| 1 | Red pepper; sliced | |
| 50 | grams | Snow pea shoots; (optional) |
Directions
DRESSING
SALAD
Prepare the dressing by whisking all the ingredients together in a small bowl. Set aside.
Bring the water to the boil in a saucepan. Break the noodle cake in half and add to the water. Cook, stirring, for 1 minute or until the noodles separate. Drain thoroughly.
Heat 2-3 cm oil in a large frying pan. Add one third of the noodles and fry for 2-3 minutes or until light golden brown. Drain the noodles on absorbent paper.
Repeat with the remaining noodles.
Layer the noodles and vegetables in a glass bowl. Sprinkle each vegetable layer with the salad dressing.
Serve immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.