Crispy noodle, watermelon and peanut salad
- June 2019
- Serves 4-6
- Hands-on time 35 min
Georgina says: “I love eating outside, and when the weather is glorious I crave refreshing, crunchy, zesty food. While leafy salads aren’t ideal picnic fare in hot weather, this spicy watermelon salad is just the ticket. Layer it up in a container, with the dressing at the bottom, and keep the fried noodles in a separate bag or food container. Then toss together at the last minute.”
Watermelon is also a great partner-in-crime to feta, try the winning combination in this summery salad.
- 19.5g (2.7g saturated)
- 38g (15.8g sugars)
If you don’t want to deep-fry the noodles, heat a generous splash of oil until hot in a heavy-based frying pan, roughly break up the noodle nests and fry in batches until puffed, draining on plenty of kitchen paper to soak up any excess oil as you go.
Fry the noodles up to a day ahead and keep in an airtight container until ready to eat.
The sugar and lime in this dish point towards an off-dry Mosel riesling, delicate and citrussy, served cold.
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