Light noodle salad

Name: Light noodle salad
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 75 g Noodles (e.g. spiral noodles); 7-10 Tbsp Salt; 1 TABLESPOON frozen peas; 1 TABLESPOON Vegetable maize (canned); 75 g Poultry meat sausage; 100 g Crème balance (7,5 % fat); 2 TABLESPOONS Herb Vinegar; some stem(s) Parsley; 7-10 Tbsp black pepper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 1

75 g Noodles (e.g. spiral noodles)
7-10 Tbsp Salt
1 TABLESPOON frozen peas
1 TABLESPOON Vegetable maize (canned)
75 g Poultry meat sausage
100 g Crème balance (7,5 % fat)
2 TABLESPOONS Herb Vinegar
some stem(s) Parsley
7-10 Tbsp black pepper

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. Add peas for the last 3 minutes of cooking time. Drain, rinse with cold water and allow to cool. Drain the corn. Cut sausage into sticks.
2
Mix crème balance with vinegar. Wash the parsley, dab dry, put some aside for garnishing, cut the rest into fine strips. Stir parsley into the salad cream and season with salt and pepper. Mix all salad ingredients with the salad cream. Serve garnished with set aside parsley
3
15 minutes waiting time