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Ingredients
Asian vegetable noodle salad
| 175 g g | rice noodles rice noodle |
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| 0.5 | broccoli broccoli |
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| chopped into small florets | |||
| 0.5 | cucumbers cucumber |
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| peeled | |||
| 100 g g | green vegetables green vegetable |
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| such as mange tout or pak choi | |||
| 100 g g | mushrooms mushroom |
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| fresh, cleaned and finely sliced | |||
| 1 | chillies chilli |
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| sliced | |||
| 1 handfuls handful | coriander coriander |
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| chopped | |||
| 1 handfuls handful | mint mint |
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| shredded | |||
| sesame oil sesame oil |
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| light | |||
For the dressing
| 4 tbsp tbsp | sweet chilli sauce sweet chilli sauce |
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| 2 tbsp tbsp | lime juice lime juice |
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| 1 | garlic garlic |
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| finely crushed | |||
| 50 g g | coriander coriander |
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| 50 g g | mint mint |
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| salt salt |
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| black pepper black pepper |
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Asian vegetable noodle salad
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0:10 min
(22)
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.
