Honey Soy Noodle Salad
Serves: 6
Prep time: 20 minutes
Cook time: 1 minute
1 ½ serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
Salad:
- 440g shelf fresh noodles, Hokkien or Singapore
- 1 carrot, grated or julienned
- 2 spring onions, thinly sliced
- ½ cucumber, sliced into crescents
- ¼ red cabbage, finely shredded
- 1 cup bean sprouts
- 1 teaspoon sesame seeds
- Coriander, leaves only (optional)
Dressing:
- Juice of half a lime
- 1 tablespoon honey
- 1 tablespoon soy sauce, salt reduced
- ½ teaspoon sesame oil
Method:
- PLACE noodles in large bowl. Cover with boiling water for 1 minute, then drain and refresh in running cold water. Drain again and put back in bowl.
- ADD carrot, spring onion, cucumber, cabbage and bean sprouts to bowl and mix gently.
- COMBINE lime juice, honey, soy sauce and sesame oil in a screw top jar and shake well.
- POUR dressing over salad and toss gently.
- SPRINKLE sesame seeds and coriander on top and serve.
What's Great About It:
This is a great option for school lunches, packed full of vegetables. You can substitute almost any vegetable into the recipe. If sesame is on your school exclusion list, omit the seeds and use olive oil instead.
