Vegetable Noodle Salad

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Vegetable Noodle Salad

 

 

350 g (12 1/3 oz) packet fresh GF noodles

120 g (4 1/4 oz) snow peas, trimmed, halved

1 cup beansprouts, trimmed

1 medium carrot, grated

50 g (13/4 oz) baby spinach

3 teaspoons sesame seeds, toasted

8 teaspoons GF soy sauce

1 teaspoon sesame oil

 

 

1. Place noodles and snow peas in a heatproof bowl. Cover with

boiling water. Stand for 4 to 5 minutes or until tender. Using

a fork, separate noodles. Drain. Rinse under cold water. Return

to bowl.

 

2. Add beansprouts, carrot, spinach and sesame seeds.

 

3. Combine soy sauce and oil in a bowl. Add to noodle mixture. Toss to combine.

Serve.

 

 

Serves 4.