Recipe

DNURainbow Noodle Salad

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DNURainbow Noodle Salad

A colourful egg noodle salad topped with bean sprouts and peanuts.


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Ingredients to serve 2

  • 150g x egg noodles
  • ½ sachet x honey
  • 1 x limes
  • 1½ tbsp x sesame oil
  • ½ clove x garlic – peel, grate finely & chop
  • ¾ tbsp x soy sauce
  • ½ x fresh chilli – chop finely
  • ⅛ x red cabbage slice finely
  • 1½ x carrots – grate coarsely
  • 5g x fresh mint – tear leaves
  • 2 x spring onions – slice thinly at an angle
  • 20g x salted peanuts
  • 20g x bean sprouts
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)

Ingredients to serve 4

  • 300g x egg noodles
  • 1 sachet x honey
  • 2 x limes
  • 3 tbsp x sesame oil
  • 1 clove x garlic – peel, grate finely & chop
  • 1½ tbsp x soy sauce
  • 1 x fresh chilli – chop finely
  • ¼ x red cabbage slice finely
  • 3 x carrots – grate coarsely
  • 10g x fresh mint – tear leaves
  • 4 x spring onions – slice thinly at an angle
  • 40g x salted peanuts
  • 40g x bean sprouts
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)

Method

Step 1

Egg noodles: Boil the kettle. Place the egg noodles in a bowl and pour over boiling water (enough to cover). Let the noodles sit for 13-15 minutes until softened. Drain the water.

Step 2

Preparation: Prepare all ingredients as indicated above.

Step 3

Lime: Using the fine side of a box grater, grate the peel of the limes to create zest. Then cut them in half and juice.

Step 4

Dressing: Mix together the honey, lime zest and juice, sesame oil, garlic, soy sauce and chilli.

Step 5

Noodle salad: When the noodles are done, transfer them to a bowl and mix through the dressing. Add the red cabbage, carrots, mint and spring onions and mix well. Season with salt and pepper to taste.

Step 6

Serve the noodle salad topped with the beansprouts and salted peanuts.

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