Rainbow noodle salad with lime dressing
Dried egg noodles
100 g, trimmed
Reduced salt soy sauce
½ tsp, finely grated
1 tsp, finely grated
1 clove(s), crushed
1 medium, cut into matchsticks
½ cup(s), (45g), finely shredded
125 g, white skinned, cut into matchsticks
2 individual, thinly sliced
¼ cup(s), coarsely chopped
2 tsp, (optional), toasted, to serve
- Cook noodles in a large saucepan of boiling salted water, following packet instructions, adding snow peas in the last minute of cooking time. Drain and rinse under cold water. Drain well.
- Whisk soy, sesame oil, lime rind and juice, honey, ginger and garlic in a large bowl. Add noodles, snow peas, carrot, cabbage, radish, shallots and mint. Toss well to combine. Divide the noodle salad between 2 bowls. Sprinkle with sesame seeds and serve.