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Sweet & Sour Noodle Salad


  • 1 can(s) Water chestnuts, drained & sliced
  • 1 can(s) Baby corn, drained
  • 1 can(s) Pineapple, drained, juice reserved
  • 1 small Red pepper
  • 3 bar(s) Egg noodles
  • 3 medium Spring onions
  • 3 tablespoon(s) Pineapple juice
  • 2 tablespoon(s) Olive oil
  • 1 tablespoon(s) Light soy sauce
  • 1 tablespoon(s) Honey
  • 1 Seasoning


  1. Put a large pan of water on to boil. Plunge the noodles into the water and simmer for four minutes until just soft
  2. Drain the noodles well and rinse under cold running water. Drain again and place in a large bowl
  3. Add the pineapple, red pepper, water chestnuts and baby corn
  4. To make the dressing, beat together the pineapple juice, olive oil, soy sauce and honey and season well
  5. When ready to serve, pour over the dressing and mix well
  6. Serve garnished with spring onion

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