2 cups boiled pasta, of any small shape
2 tbsp butter, melted
1/2 cup cashew nuts
1/2 cup sweet corn
1 shredded capsicum
3 green onions, thinly sliced
1 cup cooked boneless chicken, diced
1/2 cup sprouted beans, slightly boiled
1/2 cup peas, boiled
1/2 cup vegetable oil
2 tbsp vinegar
1 tbsp soya sauce
1/4 cup white sugar
1 tbsp lemon juice
Method
- Pre-heat the oven to 175°c. In a large bowl, mix the pasta, sweet corn and cashew nuts with melted butter until evenly coated.
- Spread the mixture in a thin layer on a baking sheet. Bake for eight to 10 minutes in the oven, stirring occasionally, until evenly toasted.
- Remove from heat and let it cool a bit. In a large bowl toss together the noodle mixture, green onions, chicken, sprouted beans and peas.
- Prepare the dressing by blending oil, vinegar, soya sauce, sugar, and lemon juice. Pour over salad and toss to evenly coat. Serve immediately or chilled.
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