|1 tbsp||Maggi sweet chilli sauce|
|2 tbsp||rice vinegar|
|1||lime — juiced|
|1 tbsp||sesame oil|
|2 tbsp||soy sauce|
|1 tbsp||each chopped fresh garlic and ginger|
|2 packets of||Maggi 2-minute noodles — any flavour of your choice|
|3 tbsp||peanut oil|
|2||spring onion — cut diagonally|
|400g||mixed vegetables — julienned|
|2 tsp||coriander — roughly chopped|
|2 tbsp||sesame seeds — toasted|
Mix the dressing ingredients well and refrigerate until needed.
Add the contents of the Maggi 2-minute Noodle sachet to 400ml of water and stir to combine. Add the noodles and cook for 2 minutes. Drain well and leave to cool completely, then roughly crush the noodles.
Heat the peanut oil in a frying pan and fry the noodles until crispy. Drain and set aside.
In the same frying pan, sauté the spring onions for a few seconds and then add the vegetables. Cook for a few seconds, leaving them still crunchy.
Toss through the crispy noodles and dressing and serve in a serving dish, topped with coriander and sesame seeds.