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.
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