Mexican Noodle Salad

Mexican Noodle Salad

Mexican noodle salad is prepared with Farfalle. Cook the pasta, drain and let it cool in cold water. Heat corn oil in a pan and fry deep-frozen Mexico vegetable pan until done. Let the vegetables cool down. Cut the yellow peppers into small cubes and fill into a bowl. Halve and add the cherry tomatoes. Drain the pasta and mix in. Dice the onion and mix with the noodle salad. Fold in the vegetables. Mexican noodle salad is mixed with a marinade of corn oil, freshly squeezed juice of a lime and chili sauce. Season with freshly ground pepper, salt, a pinch of sugar, chilli powder, cumin and freshly pressed garlic. Mexican noodle salad tastes the spicier the longer it is drawn.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 20 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
335 kcal
52 g
10 g
8 g

(C)opyright by Marions Kochbuch