Name: Vegetable noodle boxes
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8
Ingredients: 3 150g packets shelf-fresh ramen noodles; 1 tablespoon salt-reduced soy sauce; 2 tablespoon sweet chilli sauce; 2 teaspoon sesame oil; 4 eggs, lightly whisked; 250 gram packet fresh rainbow salad mix; 1 tablespoon sesame seeds, toasted; 1 tablespoon chopped chives

Ingredients

3 150g packets shelf-fresh ramen noodles

1 tablespoon salt-reduced soy sauce

2 tablespoon sweet chilli sauce

2 teaspoon sesame oil

4 eggs, lightly whisked

250 gram packet fresh rainbow salad mix

1 tablespoon sesame seeds, toasted

1 tablespoon chopped chives

Method

1.Soak noodles in boiling water in a medium heatproof bowl for l minute. Stir to separate strands, drain and refresh under cold water. Place in a large bowl. Add sauces and toss to combine.

2.Heat oil in a large non-stick frying pan over high heat. Add egg and cook, stirring, for 2-3 minutes, or until lightly browned and cooked. Transfer to a heatproof plate. Cool.

3.Add egg, salad mix, sesame seeds and chives to noodle mixture and toss to combine. Serve in small noodle boxes.

Rainbow salad mix, from the fresh food aisle, contains shredded beetroot, carrot and broccoli stem. Prepare noodles up to end of Step 1 a day ahead. Cover, then refrigerate.
Note

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Ingredients

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