quick recipe finder

Rainbow Noodles

Rainbow Noodles

Rainbow Noodles

    Rate this recipe:
      1 Star2 Stars3 Stars4 Stars5 Stars
    2 vote(s)
    Loading...Loading...

    Ingredients

    Product used:
    Peas & Super Juicy Corn & Carrots 1kg
    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.