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Crunchy Carrot and Pumpkin Noodles

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Crunchy Carrot Pumpkin Noodles


20 mins

(+ cooling time)



10 mins





Crunchy Carrot Pumpkin Noodles


  • 2 x 250g pkts Coles Australian Carrot & Pumpkin Noodles
  • 200g frozen edamame broad beans
  • 1 x 60g pkt Coles Australian Baby Rocket
  • ½ red onion, thinly sliced
  • ⅓ cup (55g) smoked almonds, chopped
  • 1 tbs pepitas, toasted pumpkin seeds
  • 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


  1. Cook the carrot and pumpkin noodles following packet directions. Place in a large bowl. Set aside to cool slightly.
  2. Meanwhile, cook the edamame or broad beans in a saucepan of boiling water following packet directions. Refresh under cold water. Drain. Peel.
  3. Add edamame or broad beans to the noodles in the bowl with rocket, onion, almonds, pepitas and cranberries.
  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.

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