1 tbsp Maggi sweet chilli sauce
2 tbsp rice vinegar
1 lime — juiced
1 tbsp sesame oil
2 tbsp soy sauce
1 tbsp each chopped fresh garlic and ginger
2 packets of Maggi 2-minute noodles — any flavour of your choice
3 tbsp peanut oil
2 spring onion — cut diagonally
400g mixed vegetables — julienned
2 tsp coriander — roughly chopped
2 tbsp sesame seeds — toasted
Mix the dressing ingredients well and refrigerate until needed.
Add the contents of the Maggi 2-minute Noodle sachet to 400ml of water and stir to combine. Add the noodles and cook for 2 minutes. Drain well and leave to cool completely, then roughly crush the noodles.
Heat the peanut oil in a frying pan and fry the noodles until crispy. Drain and set aside.
In the same frying pan, sauté the spring onions for a few seconds and then add the vegetables. Cook for a few seconds, leaving them still crunchy.
Toss through the crispy noodles and dressing and serve in a serving dish, topped with coriander and sesame seeds.
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