with Crunchy Noodles & Japanese Dressing
Keeping the calories in check has never been so tasty as it is in this dish! BBQ roast pumpkin does the most with a crunchy noodles and when paired with some stellar additions, how could anyone pass up on this delight? *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Olive oil
Pumpkin
1
Sweet soy seasoning
1 sachet
Cucumber
1
Red Radish
1
Long Chilli
0.5
Deluxe salad mix
1 bag
Mixed salad leaves
1 bag
Garlic aioli
1 packet
Japanese-style dressing
1 packet
Crunchy Fried Noodles
1 packet
• Preheat oven to 220°C/200°C fan-forced. Cut pumpkin into thin wedges. • Place pumpkin on a lined oven tray. Sprinkle with sweet soy seasoning and drizzle with olive oil. 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 deluxe salad mix, mixed salad leaves, cucumber, red radish, garlic aioli and Japanese style dressing. Season.
• Divide radish salad between bowls. • Top with Asian-style roast pumpkin, crunchy fried noodles and chilli to serve. Enjoy!
2003
kJ
Energy (kJ)
29
g
Fat
3
g
of which saturates
42.6
g
Carbohydrate
26.3
g
of which sugars
10.6
g
Protein
1236
mg
Sodium
with Mixed Leaves & Crushed Peanuts
