Spicy Thai Noodle Salad
Total Time:
10 minutes
Ingredients:
30g rice noodles (100g soaked)
15g spring onion - sliced into rounds
30g bean sprouts
15g carrot grated
35g edamame beans (available frozen at supermarket)
15g cabbage (finely sliced red cabbage is good)
baby spinach (a handful of leaves)
red chilli slivers, cut on angle
pickled ginger slices
coriander (bunch of)
toasted seeds – handful of your favourites to garnish and add extra good crunch
Pod’s soy chilli dressing
ENJOY this hearty, stress-busting summer salad - bursting with fresh, vitamin C rich vegetables, lots of rice noodles for energy and a good chilli kick to focus the mind...
Method
soak rice noodles in water to soften ( best follow instructions on packet). Spread seeds of your choice in dry frying pan and gently heat, but keep an eye on them, and remove when slightly brown and smelling ‘nutty’.
Meanwhile, simmer the edamame beans in boiling water for a minute or two, then drain and refresh in cold water. Slice spring onion and red chilli slivers. Drain noodles and simply mix with all the other ingredients in large bowl. Garnish with freshly chopped coriander and drizzle with soy chilli dressing.
To make the soy chilli dressing
finely dice extra red chilli and combine with 125ml light soya sauce, 60ml rice wine vinegar, 1 teaspoon sugar and15ml ight olive oil
