Asian noodle salad

This super salad is wheat free and rich in antioxidants.
recipe, asian, salad
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Recipe from: 17 September 2015
Preparation time: 20 min
Cooking time: 40 min


  • 1
    peeled and cubed butternut
  • 2
    onions, halved and sliced
  • 90
    palm kernel oil
  • 60
    brown sugar
  • 400
    rice or soba noodles or wheat-free pasta shapes
  • 400
    broccoli, broken into small florets
  • 30
    sesame oil
  • 30
    lime or lemon juice
  • 30
    black sesame seeds
  • 30
    light soy sauce
  • 1-3
    red chillies, seeded and chopped
  • 70
    chopped fresh coriander or mint (or a mix of the two)
Servings: Change Serving


Preheat oven to 200°C.

Put the butternut and the onion into a roasting pan and add half of the palm kernel oil. Toss to coat. Sprinkle with the sugar. Roast in a preheated oven for 35 to 40 minutes until just tender. Toss once during cooking. Remove from the oven, drizzle 50ml of water over the vegetable mixture and stir in carefully.

Boil the noodles according to the instructions on the pack. Drain once cooked. Steam the broccoli until still firm to the bite.

Mix the remaining oils, lime or lemon juice, black sesame seeds, soy sauce, chilli and herbs together.

Toss the butternut mixture and broccoli with the noodles. Add the dressing and toss to coat. Chill until ready to pack or serve.

Text and image: 
Ideas magazine

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Read more on: recipe  |  salad  |  asian


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