Crispy noodle salad
Jun 30, 2009 2:00pm- 20 mins cooking
- Serves 4
Print
Ingredients
Crispy noodle salad
- 1 medium_piece (200g) red capsicum
- 100 gram baby curly endive
- 100 gram crispy fried noodles
- 1 small_piece (100g) red onion, sliced thinly
- 1 tablespoon fresh mint, coarsely chopped
- 1 tablespoon fresh coriander, coarsely chopped
- 1/3 cup (80ml) peanut oil
- 1 tablespoon white vinegar
- 1 tablespoon brown sugar
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1 clove garlic, crushed
Method
Crispy noodle salad
-
1Cut capsicum in half lengthways. Remove and discard seeds and membranes, slice capsicum pieces thinly. Trim endive, discard hard ends of leaves.
-
2Combine capsicum and endive with noodles, onion and herbs in large bowl. Add dressing, toss to combine.
-
3To make dressing, combine remaining ingredients in screw-top jar, shake well.
Notes
Crispy fried noodles are sold packaged (usually in a 100g packet), already deep-fried and ready to eat. They are sometimes labelled crunchy noodles, and are available in two widths thin and spaghetti-like, or wide and flat, like fettuccine. We used the thin variety in this recipe.
The Latest from Food To Love
-
Kitchen Tips 5 cosy dishes our team makes when we are craving comfort food
Food To Love
Mar 30, 2020 -
Kitchen Tips These storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 -
Kitchen Tips 5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 -
Kitchen Tips 5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 -
Recipe Passionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020