Crunchy Noodle Salad

Serves 4

300g thin egg noodles
4 spring onions, sliced into 3cm lengths
1 cup snow peas
3 1/3 cups shredded Chinese cabbage
1 2/3 cups bean sprouts
1 red capsicum
3/4 cup alfalfa sprouts

Cook the noodles, rinse and drain. Blanch snow peas in boiling water for about 1 min, then refresh under cold water and drain well. Put vegetables and noodles into a bowl and toss together. Dress with a low fat salad dressing of your choice just prior to serving.

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