Crispy Noodle Salad

This is quick and easy to make with a very impressive end result.


1. mix the red cabbage and carrots together. Stir in the beans spouts, sliced radishes, spring onions and orange peppers.

2. Heat the oil in a deep frying pan or wok. When the oil is hot add the noodles in batches. remove the fried noodles as they cook, using a slotted spoon and drain on absorbent kitchen paper. Transfer the noodles to a bowl.

3. Fry the sesame seeds in a dry frying pan. This takes about 1-2 minutes and they will burn quickly so keep an eye on them. Remove from pan and transfer to a dish. Set aside.

4. Mix all the dressing ingredients together.

5. Dress the salad and toss with salt and freshly ground pepper to taste.

6. Just before serving add the crispy noodles.


Rice Wine Vinegar, Cider Or White Vinegar May Be Substitutied 2 Tbsp.
For The Dressing
Duck Sauce 6 Tbsp.
Groundnut Or Sunflower Oil- For Frying 1 L
Stir Fry Noodles 100g
Spring Onions- Trimmed And Chopped 12
Orange Peppers-deseeded And Chopped 2
Radishes, Sliced 12
Fresh Bean Spouts 250g
Carrots- Peeled And Shredded 4
Red Cabbage- Shredded 350g
Vegetable Or Sesame Oil 2 Tbsp.
Salt And Pepper

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