ASIAN NOODLE SALAD
Ingredients
- Carrot cut into thin strips 1
- Red onion thinly sliced 1
- Fennel thinly sliced 1
- red pepper cut into thin strips 1
- green pepper cut into thin strips 1
- Mange tout * thinly sliced (max 30g per person per day) 20 g
- Mevalia Spaghetti 30 g
- ASIAN DRESSING
- ginger purée 10 g
- dried garlic granules 1/2 tsp
- clear honey 20 ml
- rice vinegar 20 ml
- light soy sauce 1 tbsp
- toasted sesame oil 2 tbsp
- Pepper to taste
- SUITABLE EXCHANES *please remember to count your exchanges
- Cooked broccoli* (per person) 35 g
- Peas* (per person) 35 g
- Sweetcorn* (per person) 35 g
Preparation
4 portions
Firstly cook the Mevalia spaghetti in boiling water for 15 minutes, refresh in cold water and drain.
While the spaghetti is cooking, peel the carrots and cut vegetables into thin strips, wash and drain well.
Next place garlic, ginger, vinegar, honey, soy sauce into a bowl and whisk in the sesame oil.
Lastly toss the salad, spaghetti and any exchanges with the dressing and season.
Ingredients
- Carrot cut into thin strips 1
- Red onion thinly sliced 1
- Fennel thinly sliced 1
- red pepper cut into thin strips 1
- green pepper cut into thin strips 1
- Mange tout * thinly sliced (max 30g per person per day) 20 g
- Mevalia Spaghetti 30 g
- ASIAN DRESSING
- ginger purée 10 g
- dried garlic granules 1/2 tsp
- clear honey 20 ml
- rice vinegar 20 ml
- light soy sauce 1 tbsp
- toasted sesame oil 2 tbsp
- Pepper to taste
- SUITABLE EXCHANES *please remember to count your exchanges
- Cooked broccoli* (per person) 35 g
- Peas* (per person) 35 g
- Sweetcorn* (per person) 35 g