Sweet & Sour Noodle Salad
This recipe brings together a delightful mix of flavors and textures to create a vibrant and refreshing noodle salad. Crunchy water chestnuts, sweet baby corn, juicy pineapple, and colorful red pepper come together with tender egg noodles in a tangy and slightly sweet dressing. It's a perfect dish for a light and satisfying meal that will awaken your taste buds with every bite.
— Constant Cookbook
Ingredients
- 1 can water chestnuts, drained and sliced
- 1 can baby corn, drained and cut in half diagonally if preferred
- 227g can pineapple pieces in juice, drain and reserve juice
- 1 small red pepper, finely diced
- 3 blocks medium egg noodles
- 3 spring onions, shredded for garnish
- Dressing
- 3 Tbsp pineapple juice
- 2 Tbsp olive oil
- 1 Tbsp light soy sauce
- 2 Tbsp honey
- Seasoning
Instructions
- Put a large pan of water on to boil. Plunge the noodles into the water and simmer for four minutes until just soft
- Drain the noodles well and rinse under cold running water. Drain again and place in a large bowl
- Add the pineapple, red pepper, water chestnuts and baby corn
- To make the dressing, beat together the pineapple juice, olive oil, soy sauce and honey and season well
- When ready to serve, pour over the dressing and mix well
- Serve garnished with spring onion
Yield
Serves 6
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