Asian Style Egg Noodle Salad

ASIAN STYLE EGG NOODLE SALAD

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Whip up this simple & fresh Egg Noodle & Mango Salad recipe with a sweet & tangy dressing, bursting with Asian-style flavours. A delicious side dish or lunch.

SERVING

Serves 10

PREP TIME

10 minutes

COOK TIME

40 minutes

SERVING

Serves 10

PREP TIME

10 minutes

COOK TIME

40 minutes

Ingredients

  • 350 g coleslaw mix, cabbage & carrot
  • ½ red cabbage, finely sliced
  • 500 g egg noodles, dry
  • 150 g PEPPADEW® Sweet Piquanté Peppers Mild or Hot Whole, drained
  • 1-2 ripe mangos, peeled and sliced
  • ¼ cup sesame seeds, toasted
  • ¼ cup cashew nuts, toasted
  • 1 bunch coriander
  • Mint leaves to garnish

 

For the dressing:

 

  • 100 ml sesame oil
  • 100 ml olive oil
  • 100 ml soya sauce
  • ½ cup honey
  • 2 Tbsp fish sauce
  • 4 cm ginger, grated

Method

  • To make the dressing, combine all the ingredients in a screw top jar, place the lid on tightly and shake well to combine.
  • To make the salad, rehydrate the egg noodles in boiling water, drain and pat dry.
  • Toss all the salad ingredients together, except for the sesame seeds, cashew nuts, coriander & mint, and arrange on a large platter.
  • Garnish with the sesame seeds, cashew nuts, coriander and mint.
  • Serve immediately, with the dressing.

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