Noodle Salad with Peanut Butter Dressing
Ingredients
- 4 nests rice noodles. cooked as per pack instructions.
- 2 tbsp toasted sesame oil
- 2 red peppers, thinly sliced
- 3 spring onions, chopped
- handful coriander leaves
- 2 carrots, peeled and sliced into ribbons with a peeler
- 1 cup chopped red cabbage
- 1 red chilli, finely chopped
- 1/2 cup toasted peanuts
- sesame seeds for garnish
- 1 tsp grated ginger
- 1 large clove garlic, grated
- 1/3 cup smooth unsweetened peanut butter
- juice of 1 lime
- 3 tablespoons tamari or soy sauce
- 1/4 cup honey
- 3 tablespoons toasted sesame oil
- 1 tbsp sriracha
Preparation
Tbsp toasted sesame oil
Cups broccolini, chopped into big chunks and lightly steamed or cooked in boiling water for 90 seconds and then run under cold water so it stays vibrant and crunchy
Red peppers, thinly sliced
Spring onions, chopped
Handful coriander leaves
Carrots, peeled and sliced into ribbons with a peeler
Cup chopped red cabbage
Red chilli, finely chopped
Cup toasted peanuts
Sesame seeds for garnish
Peanut dressing
Like most dressings you can adjust the ingredients to your tastes
Add more ginger if that’s a flavour you love, more sriracha if you want more spice
It all works!
Tsp grated ginger
Large clove garlic, grated
Cup smooth unsweetened peanut butter
Juice of 1 lime
Tablespoons tamari or soy sauce
Cup honey
Tablespoons toasted sesame oil
Tbsp sriracha
Cook the noodles according to pack instruction
To prevent them from sticking together, i usually undercook by about 30 seconds and then quickly run under cold water for a few seconds
I then mix through some toasted sesame oil
In a large bowl, make the dressing by mixing together all the ingredients and whisking well
Add the noodles, all the veg and the peanuts to the dressing
Mix well, i find hands work best for this
Garnish and serve
