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Noodle Salad with Orange Dressing
- For the dressing squeeze the oranges and simmer the juice on medium-high heat for 10 minutes. Cool down.
- Dice the onions and garlic and fry in a pan. Puree with orange juice, mustard, honey and vinegar. Keep mixing while pouring in the oilive oil little by little. Season with salt and chili powder.
- Cut the cauliflower into florets and cook in boiling salted water. After 5 minutes add the peas and cook both until soft. Then drain.
- Wash and peel the carrots and cut into thin slices.
- Meanwhile cook the pasta into boiling salted water until al dente. Drain and rinse under cold water.
- Fry carrots, cauliflower and peas with some oil in a pan.
- Roast the nuts in a pan without oil.
- Wash the rocket and spin-dry.
- Mix the pasta with vegetables, rocket and dressing. Serve with nuts.
Ingredients [4 servings]
- 9 oz whole grain Mie-Noodles
- ½ cauliflower or pumpkin
- 3.5 oz peas, deep-frozen
- 2 carrots
- oil for frying
- 1 bunch of rocket
- 2 oz nuts, e.g. walnuts
For the dressing
- juice from 2 oranges
- ½ red onion
- 1 clove of garlic
- ½ tsp mustard
- 1 tsp honey
- 1 tbsp white vinegar
- 5 tbsp olive oil
- salt, chili powder