Mixed Vegetable Salad With Crunchy Noodles Recipe
Servings: 4
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
- Â Â 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
- 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 in to the water. Cook, stirring, for 1 minute or possibly till the noodles separate. Drain thoroughly.
- 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.
- Repeat with the remaining noodles.
- Layer the noodles and vegetables in a glass bowl. Sprinkle each vegetable layer with the salad dressing.
- Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 331g | |
| Recipe makes 4 servings | |
| Calories 142 | |
| Calories from Fat 121 | 85% |
| Total Fat 13.66g | 17% |
| Saturated Fat 1.89g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13mg | 1% |
| Potassium 163mg | 5% |
| Total Carbs 4.79g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 3.61g | 2% |
| Protein 0.84g | 1% |
