Honey Soy Noodle Salad
QCWA CK, QAST
- Chrissy Buzzard
200gshelf fresh noodles, Hokkien or Singapore
1/2spring onion, sliced
1/4red cabbage, shredded
1tbspsoy sauce, salt reduced
- Place noodles in large bowl. Cover with boiling water for 1 minute, then drain and refresh in running cold water. Set aside.
- Add carrot, spring onion, cucumber and cabbage to noodles. Gently toss to combine.
- Combine honey, soy sauce and sesame oil in screw top jar, shake well.
- Pour dressing over noodle mix and sprinkle sesame seeds on top.
This tasty Honey Soy Noodle Salad was created in collaboration with the Queensland Country Women’s Association’s (QCWA) Country Kitchens program. Fresh and tasty for the tuckshop, it’s simple and packed full of vegetables.
You can substitute almost any vegetable into the recipe, eg. capsicum, wombok, radish, celery etc. If sesame is on your school exclusion list, omit the seeds and use olive oil instead.