(Mostly) raw noodle salad

After a week of indulging in drink and 3 course meals the thought of more food seems an effort sometimes- even if it is plated and cooked for you! So a request for dinner is something “light, healthy, summer based and a lot of vegetables”. This is the perfect chance for using any leftover vegetables in the fridge and not doing much cooking, as seasonal produce is often best left raw. You can add prawns or chicken to the dish if desired.

Ingredients

Peanut sauce

165g crunchy peanut butter
5 tbsp soy sauce
5 tbsp lime juice
2 garlic cloves
1tbsp brown sugar
1-2 tsp chilli flakes

Salad

Cabbage, shredded
Mangetout, julienned
Carrots, julienned
Red pepper, julienned
Courgettes, made into courgetti
Edamame beans
Red onion, thinly sliced
Noodles
Peanuts
Coriander
Mint

Method

Begin by making the sauce: in a pan mix all the sauce ingredients, heat and whisk together to help dissolve the sugar and emulsify the ingredients

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Cook the noodles and edamame beans in boiling water according to the packets

In a large sharing bowl, mix all the salad ingredients- the quantities will vary depending on your taste. But finish with a garnish of peanuts and herbs

The sauce in plenty for 4 people, so gradually pour over enough to lightly cover all the salad ingredients

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Once on the table let everyone dig in!

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