Noodle Vegetable Salad
Noodle vegetable salad is a recipe with fresh ingredients from the noodle salad category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 carrots
- 200 g butternut squash flesh (e.g., butternut squash)
- 0.5 Zucchini
- plant oil for frying
- Salt
- Pepper
- 350 g pasta (e.g., farfalle)
- 2 tbsp white balsamic vinegar
- 1 tbsp Lemon Juice
- 2 tbsp olive oil
- a handful of coriander leaves
Instructions
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1.
Wash, clean and peel the carrots, then cut them lengthwise into sticks about ½ cm thick and 8 cm long. Cut the butternut squash flesh and the cleaned zucchini into matching sticks as well.
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2.
Heat the oil in a large pot (it is hot enough when small bubbles rise on a wooden spoon inserted). Fry the vegetable strips for about 5 minutes until crisp, then remove with a slotted spoon. Drain on paper towels, salt and pepper to taste.
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3.
Cook the pasta in boiling salted water until al dente.
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4.
Whisk vinegar, lemon juice and oil together, season with salt. Rinse the coriander leaves and tear them into pieces. Stir into the dressing. Drain the pasta, rinse it under cold water, then combine with the dressing and vegetables.
