Kids’ love oodles of noodles, so why not make last night’s leftovers into a colourful cold noodle salad. This recipe is quick, nutritious, and packed with colourful veggies.
Ingredients
125g medium egg noodles
100g soya beans
1 red pepper, sliced
1 carrot, peeled and thinly sliced into thin strips
4 spring onions, sliced
75g sweetcorn
100g cooked chicken, sliced into strips
100g soya beans
1 red pepper, sliced
1 carrot, peeled and thinly sliced into thin strips
4 spring onions, sliced
75g sweetcorn
100g cooked chicken, sliced into strips
Ginger Dressing
6 tbsp olive oil
1 tsp sesame oil
2 tsp rice wine vinegar
2 tsp honey
2 tsp soy
2 tbsp sweet chilli sauce
1 tsp grated fresh ginger
1 tsp sesame oil
2 tsp rice wine vinegar
2 tsp honey
2 tsp soy
2 tbsp sweet chilli sauce
1 tsp grated fresh ginger
Method
- Cook the noodles in boiling water according to the packet instructions, drain and refresh under cold water.
- Cook the soya beans in boiling water for 4 minutes, drain and refresh under cold water.
- Mix the noodles, soya beans, pepper, carrot, spring onions, sweetcorn and chicken together in a bowl. Measure the dressing ingredients together in a small jug.
- Whisk well. Pour the dressing over the salad before serving.
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