Name: Crispy noodle and silverbeet salad
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 6 large_piece silverbeet leaves; 4 green shallots, thinly sliced; 1 large_piece carrot, cut into thin strips; 100 gram button mushrooms, thinly sliced; 100 gram packet fried noodles

Ingredients

6 large_piece silverbeet leaves

4 green shallots, thinly sliced

1 large_piece carrot, cut into thin strips

100 gram button mushrooms, thinly sliced

100 gram packet fried noodles

Method

1.Cut the stems from silverbeet. Rinse the leaves under cold water, drain well, then shred finely. Place shredded silverbeet in a large bowl, add shallots, carrot and mushrooms and toss to combine.

2.Just before serving, drizzle salad with dressing, then toss again and sprinkle with fried noodles.

3.Honey mustard salad dressing is available from most supermarkets.

Silverbeet, shallots, carrot and mushrooms can be combined several hours ahead. Keep covered in refrigerator. Add dressing and noodles just before serving.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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