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COLD NOODLE SALAD

Noodles combined with some fruit & veggies topped with nuts and a dressing
Print Recipe
Servings 3 People

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 ΒΌ 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 !