Veggie Noodle Salad
Print recipe
| Serves | 1 |
| Dietary | Vegan, Vegetarian |
| Meal type | Lunch, Main Dish, Salad |
Ingredients
- 1/2 cup Coconut milk (I used light but full fat works as well)
- 2 teaspoons Soy sauce
- 1 clove Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1/2 Red Chilli (chopped)
- handful Thai basil (regular basil is fine if you don't have Thai basil on hand)
- handful Fresh mint (chopped)
- splash Sesame oil
- handful Glass noodles (or y our favourite noodles)
- 1 Large Courgette
- 1 Carrot
- 1/4 Cucumber
- 1/4 cup Peanuts (crushed)
- 1 teaspoon Sesame seeds
Directions
| Start by making the dressing. Combine the coconut milk (shake the can well before use), add the soy sauce, the minced garlic, ginger, chilli, basil, mint and a splash of sesame oil. Mix well and set aside while you prepare the vegetable noodles. | |
| In a bowl, pour some boiling water over the glass noodles and leave to stand for 5 minutes while you are preparing the vegetables. Use a julienne peeler to make the courgette, carrot and cucumber noodles. If you do not have a julienne peeler, you can chop the vegetables finely into thin batons instead. When the glass noodles are soft, give them a quick rinse under cold water and mix with the veggies. | |
| Pour the dressing over the noodles and top with the peanuts, sesame seeds and some extra fresh mint and basil. | |