Camp kitchen
Dec 27, 2020
4 minutes
Asian crispy noodle salad
SERVES 4 PREP TIME 10 MINUTES
½ medium wombok (500g), shredded finely
300g canned corn kernels, drained
150g snow peas, trimmed, sliced thinly
1 large red capsicum (350g), sliced thinly
100g packet fried noodles
⅓ cup (50g) roasted salted peanuts, chopped coarsely
SESAME-SOY DRESSING
2 teaspoons sesame oil
½ cup (125ml) soy sauce
2 tablespoons sweet chilli sauce
1 SESAME-SOY DRESSING Place ingredients in a screw-top jar; shake well.
2 Combine wombok, corn, snow peas, capsicum and fried noodles in a medium bowl.
3 Drizzle with the dressing and sprinkle with peanuts.
Not suitable to freeze or microwave.
DO-AHEAD To make this salad portable, pack
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