This fresh and colourful dish is the perfect dinner on a hot evening when you don’t want to turn on the oven. In fact the only cooking required is to boil the noodles for a few minutes until soft. Quantities are approximate, so just add more or less of your favourite veg!
Ingredients – serves 2
- ¼ small red cabbage
- 2 small carrots
- A handful of mangetout
- 1 sweet red pepper – fresh or jarred
- A cup of fresh or frozen sweetcorn, defrosted
- A cup of edamame beans, defrosted
- 2 nests of Clearspring organic brown rice noodles
- A handful of organic four seed mix, toasted
Dressing
- 2 tbsp crunchy peanut butter
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- Juice of 1 lime
- 1 tsp maple syrup
- Boiling water
Method
- Start by finely shredding all of the vegetables into ribbons or fine strips – using a speed peeler allows you to get the cabbage really fine.
- To make the dressing, combine all the ingredients together and whisk until well mixed. Add some boiling water to loosen the peanut butter and don’t be afraid to make it fairly runny – the noodles will absorb lots of the liquid.
- Put the noodles onto boil, and cook according to packet instructions until soft. As soon as they are cooked, drain and run them under cold water to wash away any excess start and stop them sticking together.
- Divide the vegetables between two plates and mix together. Add a portion of noodles to each, pour over half the dressing and stir well.
- Sprinkle the seeds over the top.
