Japanese noodle saladby Susan James |
| Preperation time: 25 mins Cooking time: 14 mins Serves: 4 |
| Recipe Ingredients |
| 125g dried egg noodles, cooked; 1 red pepper, cut into stips; 2 carrots, cut into strips; 2 celery sticks, thinly sliced; 3 radishes, thinly sliced; 3 spring onions, thinly sliced; 1 tbsp orange juice; 1 tbsp rice vinegar; 2 tbsp soy sauce; 1 tbsp sesame oil; 2 tsp clear honey; 50g pumkin seeds, toasted; 50g sesame seeds, toasted. |
| Recipe Method |
| In a large bowl put the orange juice, rice
vinegar, honey, soy sauce and sesame oil. Whisk together. Add the cooked noodles and toss through. Add the vegetables and seeds to the noodles and mix through. |
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