Esta es una exhibición prevé de cómo se va ver la receta de 'Mixed Vegetable Salad With Crunchy Noodles' imprimido.

Receta Mixed Vegetable Salad With Crunchy Noodles
by Global Cookbook

Mixed Vegetable Salad With Crunchy Noodles
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 1 x flavour sachet from MAGGI 2-Minute, Fried Onion Flavour Noodles
  • 1/4 c. extra virgin olive oil
  • 2 Tbsp. Wine vinegar
  • 1 tsp honey
  • 4 c. warm water
  • 2 pkt MAGGI 2-Minute Noodles, Fried Onion Flavour
  •     Oil for shallow frying
  • 100 gm asparagus or possibly French beans, cooked
  • 1 c. cherry tomatoes
  • 100 gm butternut pumpkin cubes, cooked
  • 1 x yellow pepper, sliced
  • 1 x red pepper, sliced
  • 50 gm snow pea shoots, (optional)

Direcciones

  1. Prepare the dressing by whisking all the ingredients together in a small bowl. Set aside.
  2. Bring the water to the boil in a saucepan. Break the noodle cake in half and add in to the water. Cook, stirring, for 1 minute or possibly till the noodles separate. Drain thoroughly.
  3. Heat 2-3 cm oil in a large frying pan. Add in one third of the noodles and fry for 2-3 min or possibly till light golden. Drain the noodles on absorbent paper.
  4. Repeat with the remaining noodles.
  5. Layer the noodles and vegetables in a glass bowl. Sprinkle each vegetable layer with the salad dressing.
  6. Serve immediately.