with Crunchy Noodles & Japanese Dressing
Keeping the calories in check has never been so tasty as it is in this dish! Asian BBQ-spiced pumpkin does the most with crunchy noodles and when paired with some stellar additions, how could anyone pass up on this delight? *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.* *We’ve replaced the deluxe salad mix in this recipe with slaw mix due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Allergens
Utensils
Tags
Japanese dressing
1 packet
Slaw mix
1 packet
Garlic aioli
1 packet
Pumpkin
1
Asian bbq seasoning
1 sachet
Mixed salad leaves
1 packet
Long Chilli
1
Cucumber
1
Crunchy Fried Noodles
1 packet
Red Radish
1
Olive oil
1 drizzle
• Preheat oven to 220°C/200°C fan-forced.
• Cut pumpkin into thin wedges.
• Place pumpkin on a lined oven tray. Drizzle with olive oil and sprinkle with Asian BBQ seasoning. Toss to coat.
• Roast until tender, 20-25 minutes.
TIP: Peel the pumpkin if you prefer!
• Meanwhile, thinly slice cucumber into rounds.
• Thinly slice red radish and long chilli (if using).
• Just before serving, in a large bowl, combine slaw mix, mixed salad leaves, cucumber, red radish, garlic aioli and Japanese-style dressing. Season to taste with salt and pepper.
• Divide slaw between bowls.
• Top with Asian BBQ roast pumpkin, crunchy fried noodles and chilli to serve. Enjoy!
460
kcal
Calories
1920
kJ
Energy (kJ)
32.7
g
Fat
3.6
g
of which saturates
33.1
g
Carbohydrate
19.7
g
of which sugars
7.3
g
Dietary Fibre
7.8
g
Protein
0
mg
Cholesterol
1030
mg
Sodium
