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NOODLE CRUNCH SALAD

Avocado Noodles
Picture of Borderfileds HQ
Borderfileds HQ

ingredients

1 Nest of Dried Egg Noodles (about 60g)
2 tbsp Rapeseed Oil
1 tsp Sesame Oil
1 tbsp Apple Cider Vinegar
½ tbsp Reduced-Salt Soy Sauce
1 tsp Maple Syrup
1 Clementine, Segmented
2 Carrots, Grated
2 spring onions, finely sliced
1 avocado, peeled, halved, de-stoned and diced
100g mixed salad leaves
¼ small red cabbage, finely sliced

method

  1. Break up the noodles into small pieces and tip into a dry frying pan over a medium heat.
  2. Toast for 1-2 mins until slightly golden. Remove from the heat and set aside.
  3. Combine both oils, the vinegar, soy sauce and maple syrup in a large bowl and season.
  4. Toss in the rest of the salad ingredients, along with the toasted noodles and it’s ready to serve immediately!