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Asian Noodle Salad
- Cook the noodles in boiling salted water until al dente. Drain and rinse under cold water.
- Wash the vegetables. Deseed the red pepper and cut with snap peas and carrote into thin strips. Trim the spring onions, then finely slice with the chilli. Chop the garlic.
- Put 2 tablespoons of oil and the garlic into a frying pan on a medium-high heat. Add the pepper, carrot and snap peas and sauté.
- To make the dressing place all ingredients into a jar with a tight-fitting lid and shake well.
- Mix the noodles with vegetables and herbs. Spoon over the dressing and serve.
Sprinkle with roasted nuts for an extra portion crunch.
Ingredients [4 servings]
- 9 oz ALB-GOLD whole grain Mie-Noodles
- 3.5 oz snap peas
- 1 red pepper
- 1 carrote
- ½ bunch of spring onions
- 1 chilli
- 1 glove of garlic
- 2 tbsp oil
- 1 tbsp fresh mint, chopped
- 1 tbsp coriander, chopped
For the dressing
- ¼ cup rice vinegar
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp sesame oil