Pan noodle salad
- ½ bag pan noodles
- 200 g carrot and cabbage, shredded
- 1 dl Greek yoghurt
- 1 tsp sweet mustard
- 0,3 dl spring onion, finely chopped
- pinch salt and black pepper
Cook the noodles in boiling water for 5 minutes and let cool.
Shred the carrot and cabbage. Mix all of the ingredients together.
Let rest in the refrigerator before serving to allow the flavours to balance.
Tip! You can also use leftover noodles in this recipe.
Rooty Pan Noodle is healthy and easy to prepare, plus you’re saving the planet on the side. We have created an all-round good side dish that turns any main meal into something special. Pan Noodle can be used in a hearty Pad Thai or a fresh veggie stir fry. You can do anything with Pan Noodle.
If you swap your wheat noodles for potato – the northern superfood – you’re also doing the environment a favour. Potato yields are four times larger than wheat yields grown on the same amount of farmland. What you eat matters!
Why do things the hard way when it’s so easy to make eco-friendly food? Rooty Pan Noodle – Join The Kind SideRooty Pan Noodle Ingredients