Course: Starter - Dish: Vegetarian - Serves: 4-6
21 minutes to prepare and cook. Serves 4-6.
Method:
1. Put a large pan of water on to boil. Plunge the noodles into the water and simmer for four minutes until just soft.
2. Drain the noodles well and rinse under cold running water. Drain again and place in a large bowl.
3. Add the pineapple, red pepper, water chestnuts and baby corn.
4. To make the dressing, beat together the pineapple juice, olive oil, soy sauce and honey and season well.
5. When ready to serve, pour over the dressing and mix well.
6. Serve garnished with spring onion.
2. Drain the noodles well and rinse under cold running water. Drain again and place in a large bowl.
3. Add the pineapple, red pepper, water chestnuts and baby corn.
4. To make the dressing, beat together the pineapple juice, olive oil, soy sauce and honey and season well.
5. When ready to serve, pour over the dressing and mix well.
6. Serve garnished with spring onion.
Hints and Tips
It’s much quicker and healthier to make this noodle salad from scratch using canned ingredients, rather than buying takeaway food – and it costs less too.
