Crunchy noodle salad

 

Ingredients

• 1 nest of dried egg noodles (about 60g)
• 2 tbsp sunflower oil
• 1 tsp sesame oil
• 1 tbsp apple cider vinegar
• ½ tbsp reduced-salt soy sauce
• 1 tsp maple syrup
• 1 mandarin, segmented
• 2 carrots, grated
• 2 spring onions, finely sliced
• 1 avocado, peeled, halved, destoned and diced
• 100g mixed salad leaves
• ¼ small red cabbage, finely sliced

Directions

• Break up the noodles into small pieces and tip into a dry frying pan over a medium heat. Toast for 1-2 mins until slightly golden. Remove from the heat and set aside.

• Combine both oils, the vinegar, soy sauce and maple syrup in a large bowl and season. Toss in the rest of the salad ingredients, along with the toasted noodles. Serve immediately.