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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.
Cook the carrot and pumpkin noodles following packet directions. Place in alarge bowl. Set aside to coolslightly.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute edamame for broad beans.
2 x 250g pkts Coles Australian Carrot & Pumpkin Noodles
200g frozen edamame
60g pkt Coles Australian Baby Rocket
1/2 red onion, thinly sliced
1/3 cup (55g) chopped smoked almonds
1 tbs pepitas (pumpkin seeds), toasted
1/3 cup (45g) dried cranberries
Orange & ginger dressing
1/4 cup (60ml) orange juice
2 tbs olive oil
2 tsp finely grated ginger
1 garlic clove, crushed
1/2 tsp sesame oil
Description
Toss warm carrot and pumpkin noodles in an orange and ginger dressing for a tasty side salad.
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.
Cook the carrot and pumpkin noodles following packet directions. Place in alarge bowl. Set aside to coolslightly.
