recipes
Vegetable & Noodle Salad with Dressing
A light and crispy vegetable salad with a coconut dressing.
serves 4
15 min prep
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ingredients
| 200g dry rice stick noodles 500g packet frozen Birds Eye Country Harvest - Carrots, Cauliflower, Broccoli and Sugar Snap Peas Dressing: 165ml can coconut cream 1 teaspoon grated lime rind 2 tablespoons lime juice 2 teaspoons fish sauce 3 tablespoons chopped fresh coriander 1/2 cup roasted cashew nuts Coriander Sprigs for garnish Lime wedges for garnish |
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instructions
step 1
Following packet directions soak noodles in boiling water to soften as directed. Cook frozen Birds Eye Country Harvest Vegetables following packet directions. Drain noodles and add cooked vegetables.
step 2
In a small bowl combine dressing ingredients, pour onto noodles and vegetables and toss to combine. Serve coconut noodles garnished with cashew nuts, coriander and lime.
recipe tip
Coconut noodles can be served hot, or cold in a salad.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1620kJ (386Cal) | 458kJ (109Cal) |
| Protein | 10.3g | 2.9g |
| Fat - Total | 18.3g | 5.2g |
| - Saturated | 9.1g | 2.6g |
| Carbohydrate | 41.9g | 11.9g |
| - Sugars | 6.6g | 1.9g |
| Dietary Fibre | 6.4g | 1.8g |
| Sodium | 296mg | 84mg |
| Potassium | 606mg | 172mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Vegetable & Noodle Salad with Dressing
Vegetable & Noodle Salad with Dressing
A light and crispy vegetable salad with a coconut dressing.
ingredients
200g dry rice stick noodles
500g packet frozen Birds Eye Country Harvest - Carrots, Cauliflower, Broccoli and Sugar Snap Peas
Dressing:
165ml can coconut cream
1 teaspoon grated lime rind
2 tablespoons lime juice
2 teaspoons fish sauce
3 tablespoons chopped fresh coriander
1/2 cup roasted cashew nuts
Coriander Sprigs for garnish
Lime wedges for garnish
instructions
step 1
Following packet directions soak noodles in boiling water to soften as directed. Cook frozen Birds Eye Country Harvest Vegetables following packet directions. Drain noodles and add cooked vegetables.
step 2
In a small bowl combine dressing ingredients, pour onto noodles and vegetables and toss to combine. Serve coconut noodles garnished with cashew nuts, coriander and lime.
serves 4 15 min prep recipe tip
Coconut noodles can be served hot, or cold in a salad.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au