This vibrant sweet chilli & black garlic noodle salad by Shelina Permalloo is great as an easy midweek meal to use up any leftover veggies.
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Bring a large pan of salted water to the boil, then add the green beans, broccoli and noodles. Cook for 3-4 minutes until the noodles have softened and the beans and broccoli are just tender. Drain and rinse under cold water, then drain thoroughly and transfer to a large mixing bowl.
Mix the dressing ingredients in a small bowl, then set aside.
Reserve some of the green part of the salad onions for later, then add the rest to the bowl of noodles. Add the peppers and the dressing, add most of the cashews and then mix together well. Transfer to serving plates and finish by sprinkling with the chilli, coriander, remaining salad onions and cashews.
Typical values per serving when made using specific products in recipe
Energy | 1,157kJ/ 276kcals |
|---|---|
Fat | 11g |
Saturated Fat | 1.8g |
Carbohydrates | 33g |
Sugars | 13g |
Fibre | 4.5g |
Protein | 8.7g |
Salt | 1.1g |
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