Preparation time:10 minutes
Cooking time:10 minutes
Ingredients:
Salad Ingredients:
- 1 packet Chang's Thai Style Rice Noodles
- 120g baby spinach
- 100g bean sprouts, rinsed and drained
- 20 snow peas, sliced on the diagonal
- 1 large red capsicum, thinly sliced
- 1 large carrot, grated or finely julienned
- 1 tablespoon black sesame seeds
- 1 packet Chang's Gluten Free Fried Noodles / Chang's Original Fried Noodles
Dressing:
- 4 tablespoons Chang's Tamari Light Soy Sauce
- 2 tablespoons Chang's Pure Sesame Oil
- 4 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 tablespoon caster sugar
- 2 tablespoons fresh ginger, finely grated
- 1 red chilli, seeds removed, thinly sliced (or chilli flakes)
- Sea salt and freshly cracked pepper
Optional: 2 tablespoons of Chang's Crispy Noodle Salad Dressing for added flavour and texture
Method:
- Prepare all salad vegetables, and whisk the dressing ingredients. Set aside.
- Cook noodles in boiling water until tender and then place under cold water and drain.
- Arrange a 20-25cm wide clear glass salad bowl or trifle bowl works well also.
- Place the noodles in the bottom and then build the layers, spreading each evenly. Start with the baby spinach, red capsicum, bean sprouts, carrots, snow peas and chilli (or in any order you prefer to present it).
- Top with Chang’s Fried Noodles of choice and black sesame seeds.
- Drizzle sauce over the top just before serving.
