Make our noodle salad for a light lunch or side – toasted dried noodles are combined with fresh veg and citrus to make this satisfying recipe
Prep:20 mins
Serves 2
1 nest of dried egg noodles (about 60g)2 tbsp sunflower oil1 tsp sesame oil1 tbsp apple cider vinegar½ tbsp reduced-salt soy sauce1 tsp maple syrup1 mandarin, segmented2 carrots, grated2 spring onions, finely sliced1 avocado, peeled, halved, destoned and diced100g mixed salad leaves¼ small red cabbage, finely sliced
STEP 1Break up the noodles into small pieces and tip into a dry frying pan over a medium heat. Toast for 1-2 mins until slightly golden. Remove from the heat and set aside.STEP 2Combine both oils, the vinegar, soy sauce and maple syrup in a large bowl and season. Toss in the rest of the salad ingredients, along with the toasted noodles. Serve immediately.
