ZINGY, HEALTHY ASIAN STYLE NOODLE SALAD
This salad is totally lush on its own or a great accompaniment to any meat or fish. I used it for dinner and then lunch the next day. As you can see steak was my chosen meat….❤
Feel free to play around with the veggies, sugar snap peas, mangetout and many more veggies would be perfect too!
100g Wholewheat Noodles
1 1/2 tsp Sesame Seeds
1 tbsp Crunchy Peanut Butter
1/2 tbsp Extra Virgin Olive Oil
3/4 tbsp Rice Wine Vinegar
Juice of 1 Lime
Pinch of Chilli Flakes
1 Carrot Cut into Ribbons (use a potato peeler)
1 Red Pepper, sliced into matchsticks
Large Handful Red Cabbage, finely sliced
50g Beansprouts, or more if you love them!!
1-2 Spring Onion, White bit sliced on the diagonal
Cook the noodles according to packet instructions. Drain and rinse under cold water.
Roast the sesame seeds in a dry frying pan for a few mins and remove as they become golden. Set aside.
Mix the peanut butter, lime juice, olive oil, rice wine vinegar, chilli flakes and salt and use a small whisk or fork to really combine until it is nice and thick and glossy.
In a bowl add the noodles and veggies, give them a good mix up before pouring over the dressing and mix again so everything is well coated.
Sprinkle over the sesame seeds. (Which as you can see from my photo, I totally forgot about!!)