Ingredients
Product used:
2 cups of McCain peas, super juicy corn & carrot mix - cooked as per packet instructions
- 450g of Hokkien Noodles - cooked as per packed instructions
- 1 red capsicum - cut into long strips
- 1/4 red cabbage - cut into long strips
- 3 shallots - sliced into 5mm diagonal rounds
- 1 tbs of peanut oil
- 2 tbs of sweet chilli sauce
- 3 tbs of oyster sauce
- 3 tbs of freshly squeezed lime juice
- Toasted sesame seeds and chopped unsalted peanuts - to serve
Method
1. | Cook noodles according to package instructions. |
2. | Meanwhile, heat oil in a large saute pan over medium-high heat. Add the whites of the shallots and sauté for 2 minutes, or until fragrant. Add cabbage, and capsicum, cook for 5-7 minutes, stirring occasionally, or until cabbage has wilted and capsicum has softened. |
3. | Place the McCain Pea, Corn and Carrot Mix, Hokkien Noodles, sweet chilli sauce, lime juice, oyster sauce and vegetable mix to a large mixing bowl and toss well to combine. |
4. | Serve topped with the greens of the shallots, toasted sesame seeds and peanuts if desired. |
5. | TIP: this salad is also delicious cold and is great for picnics or lunch boxes. |
Rainbow Noodles
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
Method
1 | Cook noodles according to package instructions. |
2 | Meanwhile, heat oil in a large saute pan over medium-high heat. Add the whites of the shallots and sauté for 2 minutes, or until fragrant. Add cabbage, and capsicum, cook for 5-7 minutes, stirring occasionally, or until cabbage has wilted and capsicum has softened. |
3 | Place the McCain Pea, Corn and Carrot Mix, Hokkien Noodles, sweet chilli sauce, lime juice, oyster sauce and vegetable mix to a large mixing bowl and toss well to combine. |
4 | Serve topped with the greens of the shallots, toasted sesame seeds and peanuts if desired. |
5 | TIP: this salad is also delicious cold and is great for picnics or lunch boxes. |