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Rainbow noodle salad with lime dressing

Rainbow noodle salad with lime dressing

9
Points®
Total Time
20 min
Prep
15 min
Cook
5 min
Serves
2
Difficulty
Easy

Ingredients

Dried egg noodles

125 g

Snow peas

100 g, trimmed

Reduced salt soy sauce

1 tbs

Sesame oil

2 tsp

Lime rind

½ tsp, finely grated

Lime juice

1 tbs

Honey

1 tsp

Fresh ginger

1 tsp, finely grated

Garlic

1 clove(s), crushed

Carrot(s)

1 medium, cut into matchsticks

Red cabbage

½ cup(s), (45g), finely shredded

White radish

125 g, white skinned, cut into matchsticks

Green shallot(s)

2 individual, thinly sliced

Fresh mint

¼ cup(s), coarsely chopped

Sesame seeds

2 tsp, (optional), toasted, to serve

Instructions

  1. 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.
  2. 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.

Notes

This salad can be served straight away or kept in a container in the fridge for up to 2 days. It’s perfect to pack for a fresh and tasty work lunch. You can replace the white radish with 3 red radishes if you prefer.

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