Thai noodle salad
Ingredients
serves 2
- 1 ball dry rice noodles
- A mix of red cabbage, lettuce, carrots, cucumber, shredded or grated
- 1 bell pepper, finely sliced
- 250g cooked edamame
- Large handful fresh coriander, chopped
- 4 tbsp roasted, crushed peanuts (optional garnish)
- 1 tbsp sesame seeds (optional garnish)
- Peanut sauce:
- 1 thumb-sized piece ginger, peeled
- 1 large clove garlic, peeled
- 30g peanut butter
- Juice of ½ an orange
- Juice of 1 lime
- 1 tbsp reduced sodium soy sauce
- 1 tbsp honey or maple syrup
- 2 tbsp toasted sesame oil
- ½ tsp cayenne pepper
Directions
- Cook the noodles. Drain and chill under cold running water.
- While noodles are cooking, blend the peanut sauce ingredients together using a blender until smooth.
- Place shredded veggies, bell pepper, edamame and coriander into a serving bowl and toss together. Add the cold noodles and toss again. Pour the peanut sauce over top and toss well to combine.
- Garnish with roasted peanuts, sesame seeds, coriander and a lime wedge.