Name: Spiced sweet potato salad with crisp noodles
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 medium sweet potatoes peeled and cut into chunks; 1 tsp cumin seeds; 2 tsp sunflower oil plus extra for frying; 25g dried fine egg noodle; zest and juice half an orange; 2 tsp red wine vinegar; 2 handfuls spinach leaves; 1 avocado peeled and sliced; half a red onion finely sliced

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Spiced sweet potato salad with crisp noodles

Spiced sweet potato salad with crisp noodles

Good Food team

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Serves 2

Easy

Prep: 5 mins

Cook: 25 mins

A star rating of 4 out of 5.4 ratingsRate

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The noodles are fried until crisp and then scattered over this colourful salad for a bit of crunch

Vegetarian

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Chinese-style wintery rolls

A star rating of 5 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

2 medium sweet potatoes

peeled and cut into chunks
1 tsp cumin seeds
2 tsp sunflower oil

plus extra for frying
25g dried fine egg noodle
zest and juice half an orange
2 tsp red wine vinegar
2 handfuls spinach

leaves
1 avocado

peeled and sliced
half a red onion

finely sliced

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Nutrition: per serving

kcal411
fat23g
saturates3g
carbs47g
sugars13g
fibre0g
protein7g
salt0.41g

low

Method

step 1

Heat oven to 200C/fan 180C/gas 6. Toss the potato chunks with the cumin, 1 tsp oil and some seasoning. Spread over a baking tray, then roast for 20-25 mins until tender and golden.
step 2

Meanwhile, cook the noodles according to pack instructions, then drain. Heat 1cm oil in a wok or deep pan until a piece of noodle dropped in begins to sizzle immediately. Fry the noodles in a couple of batches for 30 secs until crisp. Remove with a slotted spoon, then drain well on kitchen paper.
step 3

When the potatoes are ready, whisk together the final tsp of oil with the orange zest and juice, red wine vinegar and a little seasoning. Tip the potatoes into a bowl with the spinach, avocado and red onion, drizzle with the dressing, then gently mix – with your hands is easiest. Divide between 2 plates and crumble over the crispy noodles.

Recipe from Good Food magazine, November 2008

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A star rating of 4 out of 5.4 ratings

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