This is definitely one of my favourite summer noodle salads. Most importantly, it’s quick to make, but the different colours from the vegetables make it so appetising and I can’t wait to tuck in!
This dish offers a great dose of antioxidants that provides fibre which benefits our friendly gut bacteria; so important for healthy digestion, mood, skin, hormones and energy!
(See video on how to make or follow the instructions below)
Time: 15 minutes
Serves: 1
Ingredients:
1 serving of cooked prawns
Grated Cabbage
1 x grated or peeled carrot
Chopped Radishes
1 serving of Soba noodles (rice noodles also work well)
Chopped coriander
1 tablespoon of sesame seeds
Handful of chopped cashews
For the sauce:
1/2 tablespoon of peanut butter
2 teaspoon soy or tamari sauce
2 teaspoons red wine vinegar
Half a juice of lime
Grated ginger
Splash of water
Method:
Add water to a pan and bring to the boil. Add noodles and boil for 5 minutes (Check the instructions on the back of the packet as timings can differ, depending on the type of noodle).
Meanwhile, add the chopped and grated carrot, cabbage and radishes to a bowl.
Once the noodles are cooked, drain, rinse and leave to once side.
Make the dressing by adding in the ingredients to a bowl and stir.
Pour the dressing on the vegetables and add the noodles.
Give it a good stir, then add the sesame seeds, cashews, prawns and coriander. (Chicken, tofu, and salmon all work well with this recipe)