≡ Vegan Recipes +

Super Green Noodle Salad           SOURCE       WOOLWORTHS MAGAZINE           INGREDIENTS 700 g raw crunchy veg, such as snow peas, baby spinach leaves, carrots, cucumber 300 g thin rice noodles 1 bunch of fresh coriander (30g) 1 bunch of spring onions 2 limes 2 tablespoons sweet chilli sauce 2 tablespoons crunchy peanut butter 3 tablespoons low-salt soy sauce 2 tablespoons sesame seeds, optional   peanut oil INSTRUCTIONS 1.   Rehydrate the rice noodles according to the packet instructions, then drain, toss with a little oil to stop them sticking together, and set it aside. 2.   To make the dressing, place the sweet chilli sauce, peanut butter and soy sauce in a large bowl. Finely grate in the zest of 1 lime, squeeze in the juice, then mix well, loosening with little splashes of water, until you have a smooth, pourable consistency. 3.   Finely chop the coriander (reserving a handful), trim and finely slice the spring onions and snow peas, and shred the carrots andcucumber on a box grater, then tip all the veg into a bowl along with the noodles, and gently toss until well coated in the dressing. 4.   Tip onto a platter and scatter over the reserved coriander and sesame seeds (if using), and serve with the remaining lime cut into wedges for squeezing.