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August – Thai vegetable noodle salad

August – Thai vegetable noodle salad

Ingredients

  • 1 nest of wholewheat noodles, 50g
  • 200g of thinly sliced vegetables e.g. carrots, courgettes, asparagus, mange tout.
  • Sauce:
  • 1 tbsp. sesame seed oil
  • 1 tbsp. peanut butter
  • ½ tbsp. lemon/lime juice
  • ½ tbsp. soy sauce
  • 1 tsp. chopped fresh ginger
  • Pinch chilli flakes
  • 1 tsp. honey
  • 1 tsp. sesame seeds (optional)
  • Fresh coriander and spring onions, sliced
  • 150g cooked chicken breast or 200g cooked prawns, 90g avocado or 30g peanuts
  • (The nutritional information shown is for the avocado).

Preparation time:

Cooking time:

Skill level:

Easy

Serves:

One

Method

  1. Slice vegetables into thin strips or use a julienne peeler. Place in a bowl.

  2. In a small jar add all sauce ingredients plus 1 tbsp. water and mix well.

  3. Cook the noodles according to packet the instructions. 

  4. Drain the noodles and add to the vegetables.

  5. Add the sauce and mix well.

  6. Serve topped with fresh coriander, sesame seeds and spring onions.

  7. This dish can be served on its own or with chicken, prawns, avocado or peanuts.

Nutritional information per serving:

kcalories

594

protein

14g

carbs

29g

fat

45g

Print recipe

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