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Milly's Summer Catalogue

Fresh Summer Noodle Salad Recipe

INGREDIENTS


Cooked & Drained Noodles (or Zoodles)
Your choice of salad Vegetables;
Snow Peas
Baby spinach
Beans or Asparagus (blanched).
Edamame beans.
Fresh Herbs (Coriander, Thai Basil etc).


Dressing


2 Tbsp Light Soy Sauce
2 Tbsp Rice Wine Vinegar
1 Tsp Sugar
1 Tbsp Rice Bran Oil
2 Tsp Sesame Oil
1 Tbsp Water
Freshly minced Garlic, Ginger & Chilli (to taste)


Optional Extra Sesame Seeds or Chopped peanuts.
Shredded poached chicken, seared beef or prawns.

METHOD


Mix all your dressing ingredients together, then toss this through your salad vegetables and cooked noodles or zoodles to serve.


Any left over dressing will keep refrigerated for approx 2-3days