Mixed vegetable salad with crunchy noodles

4 servings

Ingredients

Quantity Ingredient
1 Flavour sachet from MAGGI 2-Minute; Fried Onion Flavour
; Noodles
¼ cup Olive oil
2 tablespoons Wine vinegar
1 teaspoon Honey
4 cups Hot water
2 packs MAGGI 2-Minute Noodles; Fried Onion Flavour
Oil for shallow frying
100 grams Asparagus or French beans; cooked
1 cup Cherry tomatoes
100 grams Butternut pumpkin cubes; cooked
1 Yellow pepper; sliced
1 Red pepper; sliced
50 grams Snow pea shoots; (optional)

Directions

DRESSING

SALAD

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 to the water. Cook, stirring, for 1 minute or until the noodles separate. Drain thoroughly.

Heat 2-3 cm oil in a large frying pan. Add one third of the noodles and fry for 2-3 minutes or until light golden brown. 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.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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