Crunchy noodle salad

Cooking Salads Crunchy noodle salad

This side salad recipe is just the tip of the iceburg using lettuce and fried noodles.

Lables: Vegan Vegetarian Egg free Fish free Lactose free Milk free Shellfish free
  1. Place vinegar, sugar, soy sauce and oils in a small saucepan over low heat. Cook, stirring, for 2 to 3 minutes or until sugar has dissolved. Remove from heat. Allow to cool.
  2. Place lettuce, onion, beansprouts, almonds and coriander in a large bowl. Drizzle with dressing. Toss to combine. Add noodles. Toss to combine. Serve immediately.

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1 tbsp white vinegar
1 tbsp caster sugar
2 tsp soy sauce
1/2 tsp sesame oil
1/4 cup Alfa One rice bran oil
1 small iceberg lettuce, shredded
6 green onions, cut into 2cm lengths
1/3 cup slivered almonds, toasted
1/2 cup roughly chopped fresh coriander leaves
100g packet original fried noodles

Adv

Autors
Preparation time
15
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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