in Recipes

Asian salad

updated

Spread the love

Ingredients for 2 servings:

  • 2 packs of noodles (Asian noodle snack chicken)
  • 3 spring onions
  • 2 handfuls of peas, frozen
  • 1 red bell pepper(s)
  • ½ iceberg lettuce
  • 2 tbsp sesame seeds
  • 2 tbsp sunflower seeds, or as desired
  • 2 tbsp almonds, sliced
  • 4 tbsp oil (neutral or sesame)
  • 2 tbsp vinegar
  • 1 tbsp sugar
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

quick and tasty, with instant noodles

Chop the iceberg lettuce quite finely, shred the instant noodles (simply crumble them by hand), and place them in a bowl with the sliced ​​spring onions and finely chopped bell pepper. Add the frozen peas. Roast the seeds (you can use other seeds; I used what I had on hand) without fat and add them. Mix the oil and vinegar with the seasoning from the noodle snacks, salt, and pepper, and pour over the salad.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Cauliflower and carrot cream soup

Clint's Paprika Pilaf