Crunchy Noodle Salad

• nest of dry egg noodles1

  (about 60g)

• sunflower oil↗2 tbsp tbsp
• sesame oil↗1 tsp tsp
• apple cider vinegar↗1 tbsp tbsp
• low-sodium soy sauce↗½ tbsp tbsp
• maple syrup↗1 tsp tsp
• mandarin1

  cut into segments

• carrot↗2

  grated

• green onion↗2

  thinly sliced

• avocado↗1

  peeled, halved, pitted and diced

• mixed salad leaves↗100g g
• small red cabbage↗¼

  thinly sliced

Step-by-step instructions

1. 1

   Break the noodles into small pieces and place them in a dry skillet over medium heat. Toast for 1–2 minutes until lightly golden. Remove from heat and set aside.

2. 2

   Combine both oils, vinegar, soy sauce and maple syrup in a large bowl and season. Add the remaining salad ingredients together with the toasted noodles. Serve immediately.