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Magic Noodle Salad
Rating:
Created by:
QAST, St John's Catholic School (Walkerston)
Prep time:
20 mins
Cooking time:
20 mins
Serves:
35-40
- Naomi Blines
Category:
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Ingredients
1wholewhole red cabbage
2litreswater
4packetsVermicelli rice noodles (250g)
3wholegreen capsicums, finely sliced into strips
3wholered capsicums, finely sliced into strips
3wholeyellow capsicums, finely sliced into strips
4wholelarge carrots, julienned
500gramssnow peas, finely sliced
200gramsedamame beans (frozen, hulled)
Method
- Roughly chop the red cabbage and place in a pot with the water. Bring it to the boil and cook until cabbage is soft.
- Drain the cabbage and keep the water.
- Add the noodles to the water and let them sit until the noodles are soft and stained purple (most of the water will soak into the noodles.
- Add 1 tsp of olive oil to the noodles to stop them from sticking.
- Dressing – stir all ingredients together well with a whisk and pour into 30ml plastic containers with a lid.
- In 35-40 round, clear containers, divide the vegetables and top with the noodles. Place the dressing container on top and serve
Recipe description
A science-themed food experience for the kids. Watch your noodles change colour before your eyes!
Variations
- Can offer this as a plain option (not colour changing) by omitting the red cabbage.
- Can be stored in the fridge for up to 7 days.
- Add chicken or beef as a protein.
- Change vegetables based on availability and preference.
