Veggie Noodle Salad with Peanut Dressing

Noodle salad with all the vegetables served with a creamy peanut dressing and topped with honey toasted peanuts.

Course Main

Cuisine Asian

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings

FOR THE SALAD
100 g / 1 cup of noodles , (dry weight) I used whole wheat noodles
110 g / 5oz baby spinach
60 g / 1 cup of red cabbage , finely chopped
1 carrot , cut into ribbons
50 g / 1/2 cup of radishes , sliced thinly
1/2 (60g) a red bell pepper, thinly sliced
1/2 (60g) a yellow bell pepper, thinly sliced
110 g sugar snap peas
1 handful of coriander , stalks removed
2 tbs spring onions , just the green part, sliced + more for garnish
1 tbs sesame seeds
80 g 1/2 cup of peanuts
1 tbs honey
FOR THE DRESSING
4 heaped tbs smooth peanut butter , I use a 100% natural sugar free peanut butter
2 tbs tamari or low sodium soy sauce
2 tbs sweet chilli sauce
1/2 tbs roasted sesame oil
2 fat cloves of garlic
1 x 5cm / 2" piece of ginger , skin peeled off and finely grated
The juice of 1 lime
1/2 tsp red chilli , finely chopped
50 ml 1/4 cup of water , more if you need it
Lime wedges to serve

Cook the noodles according to the packet, leave to cool.
Blanch the sugar snap peas in boiling water for 2 minutes, remove to an ice bath, then leave aside until you are ready to add them to the salad.
Toast the peanuts in a frying pan over a medium heat, when they start to turn brown turn down the heat a little then add the honey, mix the honey and nuts together until they are golden brown. Transfer them to a small bowl to cool. When they have cooled you will need to break them up a bit.
To make the peanut dressing, add the peanut butter, garlic and ginger to a jug, add the tamari/soy sauce, lime juice and sesame oil then whisk everything together. Whisk in 50ml or a 1/4 cup of water you should have a smooth slightly runny sauce, add more water if it is too thick.
Place all the vegetables and the coriander in a large salad bowl, add the noodles and the sesame seeds then toss.
Pour 3/4 of the peanut dressing into the salad and toss gently again. Keep the remaining sauce for your guests to add more if they wish.
Serve with the honey toasted nuts and lime wedges.