Cold Noodle Salad
Serve 2
Ingredients
120g dried egg noodles
Sliced vegetables of your choice, such as courgette, radishes, carrots, spring onion and/or red cabbage
Handful of sprouts or microgreens of your choice
Dressing:
¼ cup rice vinegar
2 tbsp. pressed rapeseed oil
2 tbsp. fresh lime juice
2 tbsp. soy sauce
1 tsp. toasted sesame oil
1 tsp. sugar
1 tbsp. toasted sesame seeds
½ tsp. crushed red chilly flakes
Garnish:
Coriander leaves
Toasted sesame seeds
Instructions
Ingredients
120g dried egg noodles
Sliced vegetables of your choice, such as courgette, radishes, carrots, spring onion and/or red cabbage
Handful of sprouts or microgreens of your choice
Dressing:
¼ cup rice vinegar
2 tbsp. pressed rapeseed oil
2 tbsp. fresh lime juice
2 tbsp. soy sauce
1 tsp. toasted sesame oil
1 tsp. sugar
1 tbsp. toasted sesame seeds
½ tsp. crushed red chilly flakes
Garnish:
Coriander leaves
Toasted sesame seeds
Instructions
- Mix and stir rice vinegar, rapeseed oil, lime juice, soy sauce, sesame oil, toasted sesame seeds, chilly flakes and sugar together in a bowl.
- Cook noodles in boiling salted water until they are just al-dente. Drain and rinse under cold water to stop the cooking. Transfer to a medium bowl, then toss with half of the dressing.
- Divide the noodles into 2 bowls and arrange the sliced vegetables on top. Drizzle the rest of the dressing over.
- Garnish with coriander leaves, sprinkle some toasted sesame seeds and serve.