The Australian Women's Weekly

Camp kitchen

Asian crispy noodle salad

SERVES 4 PREP TIME 10 MINUTES

½ medium wombok (500g), shredded finely
300g canned corn kernels, drained
150g snow peas, trimmed, sliced thinly
1 large red capsicum (350g), sliced thinly
100g packet fried noodles
⅓ cup (50g) roasted salted peanuts, chopped coarsely

SESAME-SOY DRESSING

2 teaspoons sesame oil
½ cup (125ml) soy sauce
2 tablespoons sweet chilli sauce

1 SESAME-SOY DRESSING Place ingredients in a screw-top jar; shake well.

2 Combine wombok, corn, snow peas, capsicum and fried noodles in a medium bowl.

3 Drizzle with the dressing and sprinkle with peanuts.

Not suitable to freeze or microwave.

DO-AHEAD To make this salad portable, pack

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