Name: Crispy vegetable salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 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

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Ingredients (12)

Dressing

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

Salad

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

To serve

2 tsp	coriander — roughly chopped
2 tbsp	sesame seeds — toasted

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Method:

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.