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Spiced sweet potato salad with crisp noodles

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

  • Prep: 5 mins
    Cook: 25 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 411
  • Carbohydrates 47
  • Saturated Fat 3
  • Sugar 13
  • Protein 7
  • Fat 23
  • Fibre 0
  • Salt 0.41

Nutrition per serving

  • Calories 411
  • Carbohydrates 47
  • Saturated Fat 3
  • Sugar 13
  • Protein 7
  • Fat 23
  • Fibre 0
  • Salt 0.41

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 noodles
  • 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

Method

  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.

  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.

  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.

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