Title: Mixed Vegetable Salad with Crunchy Noodles
Categories: Jude3
Yield: 4 servings

----------------------------------DRESSING----------------------------------
1 Flavour sachet from MAGGI
-2-Minute; Fried Onion
-Flavour
; Noodles
1/4 c Olive oil
2 tb Wine vinegar
1 ts Honey

-----------------------------------SALAD-----------------------------------
4 c Hot water
2 pk MAGGI 2-Minute Noodles;
-Fried Onion Flavour
Oil for shallow frying
100 g Asparagus or French beans;
-cooked
1 c Cherry tomatoes
100 g Butternut pumpkin cubes;
-cooked
1 Yellow pepper; sliced
1 Red pepper; sliced
50 g Snow pea shoots; (optional)

Prepare the dressing by whisking all the ingredients together in a small
bowl. Set aside.

Bring the water to the boil in a saucepan. Break the noodle cake in half
and add to the water. Cook, stirring, for 1 minute or until the noodles
separate. Drain thoroughly.

Heat 2-3 cm oil in a large frying pan. Add one third of the noodles and fry
for 2-3 minutes or until light golden brown. Drain the noodles on absorbent
paper.

Repeat with the remaining noodles.

Layer the noodles and vegetables in a glass bowl. Sprinkle each vegetable
layer with the salad dressing.

Serve immediately.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.