Spring Vegetable Noodle Salad Recipe

Spring Vegetable Noodle Salad

Ingredients

2 bundles of brown rice noodles
1 courgette
100g carrot
1 red onion
1 spring onion
200g asparagus
1 bok choi
50g peanut butter
1 lime
1 garlic clove

Prep: 15 mins | Cook: 10 mins

Buy the ingredients to start making your own

Add Ingredients To Basket

Method

1. Fill and boil the kettle. Place two bundles of brown rice noodles in a large dish or bowl, then pour over enough boiling water to completely cover the noodles. Set aside to soak for 10 mins. Drain and set aside.

2. Meanwhile, trim the courgette and use a vegetable peeler to peel it into ribbons. Finely slice the courgette’s core. Trim and peel the carrot, then peel it into ribbons to match the courgette. Finely slice the carrot’s core.

3. Peel and finely slice the red onion. Trim the roots and any ragged tops off the spring onion, then finely slice it – both the white and green parts. Set a pinch of the green parts aside for garnishing.

4. Bend the asparagus spears till they snap. Discard the woody ends. Separate the bok choi leaves and finely slice the stalks. Shred the larger leaves.

5. Scoop the peanut butter into a small bowl. Juice in the lime. Peel and grate in the garlic. Add 4 tbsp cold water and a pinch of salt and stir – you should end up with a thick sauce. Trickle in a little more water if it's too thick. Set aside.

6. Put a deep frying pan or wok on a high heat. Add ½ tbsp oil, the onion and the spring onions. Stir fry for 3 mins till starting to pick up some colour.

7. Add the carrot and courgette ribbons, the asparagus and the bok choi stems. Stir fry for 3 mins till the veg are all just tender – they should still have a little crunch to them.

8. Add the peanut butter sauce and the bok choi leaves to the wok and stir fry for 2 mins, making sure everything is coated in the sauce.

9. Drain the noodles and add them to the wok. Toss to mix, then divide the noodles between 2 bowls or plates and garnish with the spring onion greens to serve.