COLD NOODLE SALAD
Noodles combined with some fruit & veggies topped with nuts and a dressing
Equipment
- Knife
- Chopping board
- mixing bowls
- a pot
Ingredients
- 200 g egg noodles (or any noodles of your choice)
- 200 g sugar snap peas
- 200 g shredded carrots
- 6 small clementines (peeled and chopped)
- Large handful of coriander chopped (approx. 1cup)
- 100 g roasted cashews (chopped)
- 1 small onion (approx. 65g) finally chopped
- 1 red pepper (chopped into squares)
- 1 tbsp sesame seeds
- 2 tbsp olive oil
- 3 tsp tamari (sweet soy sauce)
- If not available use soy sauce same quantity and a ¼ tsp honey
- 2 red chillis deseeded and finely chopped (optional)
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Cook the noodles in a pan of boiling water for 5 mins, adding the sugar snap peas halfway through the cooking time- the noodles and the peas should be just tender.
- Drain, cool under cold running water and drain again. Let it rest for about half an hour so to drain the water completely.
- Snip or cut the noodles into smaller lengths to make them smaller and manageable to eat.
- Heat oil and add sesame seeds till they get a roasted look.
- Mix all the ingredients of the dressing together with the oil and sesame seeds.
- Tip the noodles and peas into the bowl. Add clementine, cashews, carrots, pepper and coriander.
- Pour the dressing and give it a good mix.
Notes
- Serve chilled !