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Ingredients
Asian vegetable noodle salad
| 175 g g | rice noodles rice noodle | ||
| 0.5 | broccoli
broccoli (chopped into small florets) | ||
| 0.5 | cucumbers
cucumber (peeled) | ||
| 100 g g | green vegetables
green vegetable (such as mange tout or pak choi) | ||
| 100 g g | mushrooms
mushroom (fresh, cleaned and finely sliced) | ||
| 1 | Red chillies
Red chilli (sliced) | ||
| 1 handfuls handful | coriander
coriander (chopped) | ||
| 1 handfuls handful | mint
mint (shredded) | ||
| sesame oil
sesame oil (light) |
For the dressing
| 4 tbsp tbsp | sweet chilli sauce sweet chilli sauce | ||
| 2 tbsp tbsp | lime juice lime juice | ||
| 1 | garlic
garlic (finely crushed) | ||
| 50 g g | coriander coriander | ||
| 50 g g | mint mint | ||
| salt salt | |||
| black pepper black pepper |
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Method
This noodle salad is packed with fresh flavours, and is a great way of using up any green vegetables you might have in your fridge - mange tout, sugar snap peas, asparagus or pak choi will all work well. Served as is this dish is vegan, or you could add a dash of fish sauce to the dressing if you have it.
- Cook the noodles according to the packet instructions, drain well and toss with a teaspoon of sesame oil.
- Meanwhile, prepare the dressing. Add all the ingredients to a blender and blitz together, seasoning to taste. Spoon half of the dressing over the noodles and toss until evenly coated.
- Meanwhile, prepare the vegetables. Slice the cucumber in half and scoop out the seeds with a spoon, then slice it into long, thin strips. Chop the green vegetables into diagonal strips and add to the noodles along with the cucumber, chilli, mushrooms, spring onions and fresh herbs.
- Pile the salad into a big bowl and drizzle over the remaining dressing. Serve immediately, while still crunchy.
