Spiced sweet potato salad with crisp noodles

10-30 minutes 2 servings 30-60 minutes 600 kcal or less avocado avocados crisp noodle salad crispy noodles crunchy deep-fried noodles fried noodles noodle noodles potatoes quick red onion red onions spinach sweet potato sweet potatoes

N/A

Source

Ingredients

2 medium sweet potatoes , peeled and cut into chunks

1 tsp cumin seeds

2 tsp sunflower oil , plus extra for frying

25g dried fine egg noodle

zest and juice half an orange

2 tsp red wine vinegar

2 handfuls spinach leaves

1 avocado , peeled and sliced

half a red onion , finely sliced

Method

Heat oven to 200C/fan 180C/gas 6. Toss the potato chunks with the cumin, 1 tsp oil and some seasoning. Spread over a baking tray, then roast for 20-25 mins until tender and golden.

Meanwhile, cook the noodles according to pack instructions, then drain. Heat 1cm oil in a wok or deep pan until a piece of noodle dropped in begins to sizzle immediately. Fry the noodles in a couple of batches for 30 secs until crisp. Remove with a slotted spoon, then drain well on kitchen paper.

When the potatoes are ready, whisk together the final tsp of oil with the orange zest and juice, red wine vinegar and a little seasoning. Tip the potatoes into a bowl with the spinach, avocado and red onion, drizzle with the dressing, then gently mix – with your hands is easiest. Divide between 2 plates and crumble over the crispy noodles.