You know when you have random segments of vegetables left in the fridge ? Well this was one of those days. Bit of Red Cabbage , few mini peppers etc. Not enough to be something in their own entirety, but in need of some love…well this is the answer. Everyone loves noodles ! Besides , look how pretty and colourful it is !
I have to admit this is a recipe of mine that just constantly adapts. I’ve made it all in layers in jars for a picnic once and the array of different veggies usually changes with the season too. I keep the dressing the same, and is goes well with alot of stuff. It’s a lovely dressing on sweet potatoes actually… I do love a little sweet and a little heat!
This keeps pretty well so you can make it ahead for parties and picnics too.
I keep this gluten free as well, but you can use what ever noodles you like. This recipe is just a rough guide, you can play with measurements and swap stuff out as you please.
Hope you like it.
Salad Recipe :
1/3 Pack of Brown Rice Noodles
1 Cup Shredded Red Cabbage
1 Cup Shredded Napa Cabbage
1 Carrot – I spiralized it but grated is fine
4 Mini Peppers sliced
Handful of Sugar snap peas
Handful of Mangetout
1 Stalk Celery
Pop the Noodles onto cool, while you prep everything else. Pile all the veggies into a big bowl while you make the dressing.
1/3 Cup Peanut butter
1/3 Cup Sweet Chilli
1 tsp Soy Sauce / Shoyu
1 tbs Sesame seeds
1 -2 Tbs noodle cooking water (or warm water )
Give the Peanut Butter , Sweetchilli and Soy Sauce a good whisk together and then thin it out with the noodle water or warm water until it’s a nice consistency. You want to be able to mix this up easy, not creating clumps.
Drain your noodles and run them under the cold tap until they’re cooled completly. Drain again and pop into the bowl give everything a good toss then drizzle in your dressing coating everything as you go.
When everything is all dressed , give you salad a sprinkle of your Sesame seeds.