Oriental Noodle Salad
My life is almost back to normal. Home renovations and moving are clearly no joke. My life has been turned upside down trying to organise everything from new flooring, kitchen cupboards, ensuite doors, curtain choices, TV positions, cupboard door handles to a choice of furniture removal companies. It’s been a very stressful few months for my husband and I as we have renovated our little “dream home” which took almost 6 months. We moved in last week. It’s been a few months of slap dash meals, donated meals, take-away or just plain old faithful toast. Not a very healthy few months. When a friend of mine shared her Oriental Noodle Salad recipe I just couldn’t resist. Not only are there loads of healthy ingredients, but one of the core elements is toasted 2 minute noodles. It’s one of those salads that could pass as a meal. I know that salads are not the rage right now because of the winter chill in most parts of the country, but where I live, the sun shines all year round and we have the most beautiful winter days. Durban truly lives up to its reputation where weather is concerned.
You will need:
1 small cabbage, finely shredded (I used white and red cabbage mixed)
1 punnet mange tout (I just snap them in half)
2 sticks of celery, sliced
1 bunch of washed coriander, chopped
1 onion sliced
100g almond flakes
1 packet of 2 minute noodles
125ml sunflower seeds
125ml olive oil
65ml caramel sugar
65ml white wine vinegar
15ml soy sauce
1 chicken stock cube dissolved in 20ml boiling water
Combine cabbage, mange tout, celery, coriander and onion.
Break up noodles and toast under a hot grill together with the almonds and sunflower seeds. Toss a few times while toasting.
For the dressing, blend oil, sugar, vinegar, soy sauce and prepared stock cube in a bowl.
Sprinkle toasted noodles, almonds and sunflower seeds on top of cabbage.
Dress and toss the salad just before serving.