We're getting a little bored of our lunch routine, so when we came across this noodle salad recipe, we just knew we had to try it! Today, we're looking for something a little lighter, with lots of flavour and nutrients to make lunch the highlight of the day!
This fresh and zesty salad is springy with just a hint of spice and packed full of veggies. The peanut sauce will provide the protein and keep you full al the way through to dinner time - winning!
Ingredients
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1 bunch fresh cilantro
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2 cloves garlic
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1 spring onion
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2 limes
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50g roasted peanuts
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20g grated ginger
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3tbsp peanut butter
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1/4tsp red chilli flakes
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3tbsp soy sauce
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300g rice noodles
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1/2tsp cane sugar
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1 red pepper
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2tbsp olive oil or toasted sesame seed oil
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3tbsp rice vinegar
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2 Carrots (julienne or spiralised)
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Boil water in a pot over a medium heat and add a dash of oil and a sprinkle of salt. Once boiling, put in your rice noodles and allow to cook until soft. Strain and set aside.
In a blender, put peanut butter, soy sauce, rice vinegar, sesame oil, cane sugar, red pepper flakes, ginger and garlic cloves in and blend well until a smooth sauce is formed.
Place spiralised carrots, thinly sliced red pepper, chopped spring onion, chopped cilantro into a bowl and add the noodles and peanut sauce. Toss to coat the noodles and veggies with the sauce.
Garnish with more chopped spring onion, crushed peanuts and a squeeze of a couple of lime wedges for maximum flavour. Enjoy!
