Healthy Eating Recipes

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Thai Noodle Salad

Ingredients

Rice stick noodles              3 x 375g pkt

Baby corn, halved lengthways    850g

Lebanese cucumber finely sliced         2

Red onions finely sliced                    2

Red or green capsicums cut into strips  2

Snow pea sprouts                850g

Coriander leaves washed and torn         1 bunch

Spring onions, shredded                        6

Dressing

Reduced salt soy sauce                 2 ½ tablespoons

Honey   2 ½ tablespoons

Garlic crushed   2 cloves

Lemons juiced  

Fresh ginger finely chopped or grated    3 teaspoons


Method

Prepare noodles according to packet directions. Rinse under cold running water, drain and set aside.

Remove seeds from capsicum and slice. Peel and slice red onion, corn and cucumber. Set aside.

In a small bowl combine ingredients for the dressing, mix well.

Add noodles and snow pea sprouts to prepared vegetables.

Pour dressing over the salad and mix well.  Top with coriander and spring onions.

Serve in noodle boxes.