This recipe is so simple to make. It’s really only chopping and mixing.
I find rice noodles to be a bit lighter than traditional noodles and they work really well in this dish.
As with most of my recipes, this one is completely customisable with whatever you have in your fridge. It’s another example of banish the beige in action. I usually stick to the veggie version below but you can easily toss in some cooked chicken, salmon or prawns if you prefer.
When I make this recipe, I always prepare extra vegetables and dressing and store them separately in airtight containers in the fridge. I then have another meal on standby ready to go in only a few minutes.
Ingredients
1 nest rice noodles
10 sugar snap peas
1/2 carrot, grated
1/2 courgette, grated
2 radishes, finely sliced
2 spring onions, finely sliced
For the dressing
1 tbsp tamari
1 tbsp toasted sesame oil
1 tbsp apple cider vinegar
1 tsp honey
1 garlic clove, crushed
Serves 1
Directions
Cook the rice noodles according to the pack instructions and drain.
Mix the drained noodles with all of the veggies.
Whisk the ingredients for the dressing together, pour over the noodles and enjoy.
Tip: this is a great dish to take to work as a packed lunch. All you need is a kettle. Prepare your vegetables and sauce in the morning, or even the night before. Keep your dried rice noodles separate. At work, pour boiling water over the rice noodles and let them sit for 5 minutes. Then drain the noodles and mix with the other pre-prepared ingredients. A quick, delicious and warm lunch.