Japanese Noodle Salad Japanese cooking recipe

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50 g pumpkin seeds
50 g sesame seeds
125 g dried egg noodles
1 tablespoon rice vinegar
1 tablespoon orange juice
2 tablespoons soy sauce (dark or rich)
2 teaspoons clear honey
1 tablespoon sesame oil
1 red pepper
2 medium carrots (peeled)
2 stalks celery
3-4 radishes
3 spring onions

1Preheat the oven to 190c/gas5. Spread the pumpkin seeds and sesame seeds on a baking tray and bake for 10 minutes Leave to cool.
2Boil the noodles as per instructions on pack and drain then rinse under cold running water.
3Put the vinegar, orange juice, soy sauce, honey and sesame oil in a large bowl and whisk together. Add the noodles and toss them together.
4Cut the red pepper and carrots into very thin strips. Thinly slice the radishes and spiring onions (onions at an angle to look pretty!).
5Add the vegetables and seeds to the noodles and toss together. Serve warm or cold — .

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