Vegan Recipes +
Super Green Noodle Salad

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
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.