Crunchy Noodle Salad
Prep Time
10 mins
TOTAL TIME
5 mins
Serves
4
Ingredients
- 2 tbsp sesame oil
- 2 tsp sesame seeds
- ½ x 1kg packet McCain Seasonal Mix or McCain Stir-Fry Supreme Mix
- ½ Wombok (Chinese cabbage) finely shredded
- ¼ red cabbage finely shredded
- ½ bunch Spring onions sliced
- ¼ bunch Coriander sprigs (optional)
- 1 x 100g packet Crispy Noodles
- Lime wedges to garnish (optional)
Dressing ingredients:
- 2 tbsp freshly squeezed lime juice
- 1 tbsp low-sodium soy sauce or tamari
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp ginger, peeled and finely grated
- 1 large garlic clove, finely grated
How to make it
-
Heat the sesame oil in a large fry pan, add the sesame seeds, McCain Veggie Mix and lightly cook 1-3 minutes. Turn off heat & set aside to cool.
-
Add shredded wombok, red cabbage, spring onions, & coriander.
-
Toss all ingredients together & drizzle over dressing.
-
Top with crispy noodles to serve. And lime wedges.
Tip: Can shred cooked bbq chicken & add to salad.
