Olive Magazine

Indonesian noodle salad

Published: December 19, 2014 at 2:31 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 2

This Indonesian noodle salad is full of fresh, zingy flavours and it's ready in under 30 minutes - perfect for lunch or for a lighter midweek meal. Plus, it's under 500 calories.

  • Vegetarian
Nutrition:
NutrientUnit
kcal368
fat13.7g
saturates0g
carbs46.3g
sugars0g
fibre3.1g
protein17.7g
salt5.88g
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Ingredients

  • 100g medium egg noodles
  • ½ small cucumber, cut into batons
  • 1 red or yellow pepper, or mix of each
  • ¼ red onion, cut into slices
  • 2 eggs, soft boiled and halved
  • (Indonesian sweet soy) 4 tbsp ketjap manis, find it in the Asian section of supermarkets
  • 1 lime, halved
  • 1 tbsp roasted peanuts, chopped

Method

  • STEP 1

    Cook the noodles in boiling water until just tender. Drain and arrange on a platter. Top with cucumber, pepper and onion. Drizzle over the ketjap manis and squeeze over the lime. Sprinkle over the chopped nuts and top with egg halves.

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