Carrot and pumpkin noodle salad
Toss warm carrot and pumpkin noodles in an orange and ginger dressing for a tasty side salad.

Serves
6
Prep
20m
Note: + cooling time
Cooking
10m
Ingredients
- 2 x 250g pkts Coles Australian Carrot & Pumpkin Noodles
- 200g frozen edamame or broad beans
- 60g pkt Coles Australian Baby Rocket
- ½ red onion, thinly sliced
- ⅓ cup (55g) chopped smoked almonds
- 1 tbs pepitas (pumpkin seeds), toasted
- ⅓ cup (45g) dried cranberries
Orange & ginger dressing
- ¼ cup (60ml) orange juice
- 2 tbs olive oil
- 2 tsp finely grated ginger
- 1 garlic clove, crushed
- ½ tsp sesame oil
Method
STEP 1
Cook the carrot and pumpkin noodles following packet directions. Place in a large bowl. Set aside to cool slightly.
STEP 2
Meanwhile, cook the edamame or broad beans in a saucepan of boiling water following packet directions. Refresh under cold water. Drain. Peel.
STEP 3
Add edamame or broad beans to the noodles in the bowl with rocket, onion, almonds, pepitas and cranberries.
STEP 4
To make the orange and ginger dressing, whisk the orange juice, olive oil, ginger, garlic and sesame oil in a jug. Drizzle over carrot mixture. Toss to combine. Transfer to a serving platter.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.