Noodle Salad

Ingredients

• 1.1 packet baby spinach, coarsely chopped
• 2.250 gram egg noodles, boiled; rinsed with cold water to stop sticking; cooled
• 3.250 millilitre carrots, grated
• 4.250 millilitre cucumber, grated
• 5.250 millilitre corn kernels, fresh; cut from cob or tinned
• 6.1 red pepper, finely chopped
• 7.1 packet instant noodles, toasted 1 minute; crumbled; sprinkled on top just before serving
• 8.5 millilitre garlic, minced or crushed; for dressing
• 9.5 millilitre lemon zest, finely grated; for dressing
• 10.30 millilitre lemon juice, fresh; for dressing
• 11.30 millilitre onion, finely chopped; for dressing
• 12.60 millilitre rice vinegar, or cider vinegar; for dressing
• 13.60 millilitre soy sauce, thin soy; for dressing
• 14.60 millilitre oil, for dressing
• 15.45 millilitre tomato sauce, ketchup; for dressing
• 16.30 millilitre honey, or golden syrup; for dressing

Method

1. 1.Layer salad: spinach first, then noodles, carrots, cucumber, red pepper, corn.
2. 2.Mix together all dressing ingredients.
3. 3.Spoon dressing over just before serving.
4. 4.Top with toasted minute noodles.

Notes

• Card note: 'CAN MAKE AHEAD WITHOUT DRESSING' — assemble the salad and keep dressing separate until serving.
• Card notes serving suggestion: 'BIG FLAT ROLLING GLASS BOWL' — a large flat glass bowl shows off the layered colours.
• Minute noodles = South African/Asian instant noodles (e.g. two-minute noodles). Toast dry for crunch.