Rainbow veg noodle salad
- Preparation and cooking time
- Total time
- Easy
- serves 2
Skip to ingredients
- 50g medium egg noodles
- sesame oil
- ½ limejuiced
- 1 tbsp peanut butter
- 1 tbsp rice wine vinegar
- 1 carrotpeeled and julienned
- ½ red pepperthinly sliced
- ¼ of a small one red cabbagethinly sliced
- 50g sugar snaps
- 1 spring onionsliced
- 1 tsp toasted sesame seeds
Nutrition: per serving
- kcal246
- fat10.8g
- saturates0g
- carbs29.7g
- sugars0g
- fibre7.6g
- protein8g
- salt0.2g
Method
step 1
cook the noodles following pack instructions, rinse under cold water and drain well. Whisk 2 tsp oil, the lime juice, peanut butter and vinegar in a large bowl. Add a splash of boiling water if you need to. Add the noodles, carrot, pepper, cabbage and sugar snaps and toss with the dressing. Divide between two containers and scatter with the spring onion and sesame seeds.
