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  • Mixed Vegetable Salad With Crunchy Noodles

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    Mixed Vegetable Salad With Crunchy Noodles
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x flavour sachet from MAGGI 2-Minute, Fried Onion Flavour Noodles
    • 1/4 c. extra virgin olive oil
    • 2 Tbsp. Wine vinegar
    • 1 tsp honey
    • 4 c. warm water
    • 2 pkt MAGGI 2-Minute Noodles, Fried Onion Flavour
    •     Oil for shallow frying
    • 100 gm asparagus or possibly French beans, cooked
    • 1 c. cherry tomatoes
    • 100 gm butternut pumpkin cubes, cooked
    • 1 x yellow pepper, sliced
    • 1 x red pepper, sliced
    • 50 gm snow pea shoots, (optional)

    Directions

    1. Prepare the dressing by whisking all the ingredients together in a small bowl. Set aside.
    2. Bring the water to the boil in a saucepan. Break the noodle cake in half and add in to the water. Cook, stirring, for 1 minute or possibly till the noodles separate. Drain thoroughly.
    3. Heat 2-3 cm oil in a large frying pan. Add in one third of the noodles and fry for 2-3 min or possibly till light golden. Drain the noodles on absorbent paper.
    4. Repeat with the remaining noodles.
    5. Layer the noodles and vegetables in a glass bowl. Sprinkle each vegetable layer with the salad dressing.
    6. Serve immediately.

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