McCain Food Service
Rainbow Noodles
Rainbow Noodles
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Loading...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. |