Vegetable Noodle Salad with Greens
Serves: 4
Cost Cutting Eco Friendly Quick Make
Ingredients:
[hd] For the dressing[/hd]180ml soy sauce
80g honey
180ml Borderfields cold pressed rapeseed oil
20ml Borderfields chilli infused cold pressed rapeseed oil (vary quantity to suit taste)
50g sugar
juice of 2 limes
20g finely chopped ginger
3 garlic cloves, finely chopped
[For the salad]
250g rice noodles or glass noodles, placed
into a bowl
1 head of Chinese cabbage, cut in half and
core removed and shredded
6 spring onions, thinly sliced
2 red onions, peeled and halved, then
thinly sliced
4 heads of baby pak choi, core removed and
thinly sliced
2 yellow and 2 red peppers, cut into thin
strips
1 small bunch of coriander leaves, picked
80g bean sprouts
20g sesame seeds, toasted
60g peanuts, toasted and roughly chopped
extra peanuts, for sprinkling
method:
- Pour boiling water onto the noodles and leave for 4-6 minutes until soft. Drain in a colander and run under cold water.
- Place all the chopped vegetables into a bowl and add the sesame seeds and peanuts, add 1/2 the dressing to the noodles and mix well.
- Season if needed then add the remaining dressing to the vegetables and mix the two together.
- Add the coriander leaves and season to taste.
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