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RECIPE

Crunchy Carrot Pumpkin Noodles

Prep

20 mins

(+ cooling time)

Cooking

10 mins

Difficulty

Easy

Serves

6

Ingredients

2 slices Coles Gluten Free Bread
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 and 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

Cook the carrot and pumpkin noodles following packet directions. Place in a large bowl. Set aside to cool slightly.
Meanwhile, cook the edamame or broad beans in a saucepan of boiling water following packet directions. Refresh under cold water. Drain. Peel.
Add edamame or broad beans to the noodles in the bowl with rocket, onion, almonds, pepitas and cranberries.
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.
Transfer the cake to a board. Spread the top of the cake with lemon icing. Cut into pieces.