𝗖𝗿𝘂𝗻𝗰𝗵𝘆 𝗻𝗼𝗼𝗱𝗹𝗲 𝘀𝗮𝗹𝗮𝗱

1. Break up the noodles into small pieces and place them in a dry frying pan over medium heat. Toast for 1-2 minutes until slightly golden. Remove from heat and set aside.

2. In a large bowl, combine both oils, the vinegar, soy sauce, and maple syrup. Season to taste.

3. Toss the rest of the salad ingredients (mandarin, carrots, spring onions, avocado, salad leaves, and red cabbage) into the bowl with the dressing.

4. Add the toasted noodles and mix well. Serve immediately.