| Lots of people have been asking for recipes lately. So who am I to refuse? Last night, I knocked up my Thai style noodle salad, and it occurred to me that you might like it. It's gluten free, (could be) vegan, and very adaptable. We had it with seared tuna steaks, but it would work very well with chicken, tofu bits, or even as a spring roll (see this post for more ideas there). The photo is the salad before I've added noodles, so just prepare some rice noodles (if gluten free) or whatever takes your fancy and mix in. It stays crunchy, so is a very good option for lunchboxes, and the resident small person even liked it (yay). Takes about ten mins, serves two hungry people, is a doddle, veggies can be swapped out for anything crunchy (though warning : beansprouts go soggy). |  |
Veg:
2 Carrots
One red pepper.
About 6 inches worth of cucumber.
Pack of sugarsnaps and baby corn.
Slice all the veg thinly (I have a julienne peeler for the carrots, which makes life easier) and put in a bowl.
Dressing:
1 tblsp Fish sauce (unless vegan, obviously...)
1 tblsp Soy sauce or Tamari.
Juice of one lime.
One red chilli, finely chopped.
One clove of garlic, finely chopped.
1 tsp finely chopped fresh ginger.
1 tsp black sesame seeds, 1 tsp white ones (or just white if you can't be arsed with black ones - they look pretty though!)
Add all the dressing ingredients to the bowl and stir up.
At this point, it would make great spring rolls....
If you're eating it now, then add some coriander too, and tuck in. If you're planning on it being lunch, I'd leave the coriander out, as it wilts a bit and gets a bit slimy (ew).
We added noodles to this for a bit of carbs, we use fine rice noodles, as they're really good at soaking up sauce. Prepare according to pack instructions, then stir it all together. We added some seaweed to ours too, which was very tasty - Tesco now sells sea spaghetti, or we have a pack of dried wakame (ooh, posh) that we re-hydrate with a bit of boiling water. You could also add some chopped peanuts if you felt the urge.
Lots of veggies, not fiddled about with too much. Add some prawn crackers on the side if you like? It's all about choices, and you making your own decisions how 'filthy' your food is. Enjoy, and do let me know what you think?
2 Carrots
One red pepper.
About 6 inches worth of cucumber.
Pack of sugarsnaps and baby corn.
Slice all the veg thinly (I have a julienne peeler for the carrots, which makes life easier) and put in a bowl.
Dressing:
1 tblsp Fish sauce (unless vegan, obviously...)
1 tblsp Soy sauce or Tamari.
Juice of one lime.
One red chilli, finely chopped.
One clove of garlic, finely chopped.
1 tsp finely chopped fresh ginger.
1 tsp black sesame seeds, 1 tsp white ones (or just white if you can't be arsed with black ones - they look pretty though!)
Add all the dressing ingredients to the bowl and stir up.
At this point, it would make great spring rolls....
If you're eating it now, then add some coriander too, and tuck in. If you're planning on it being lunch, I'd leave the coriander out, as it wilts a bit and gets a bit slimy (ew).
We added noodles to this for a bit of carbs, we use fine rice noodles, as they're really good at soaking up sauce. Prepare according to pack instructions, then stir it all together. We added some seaweed to ours too, which was very tasty - Tesco now sells sea spaghetti, or we have a pack of dried wakame (ooh, posh) that we re-hydrate with a bit of boiling water. You could also add some chopped peanuts if you felt the urge.
Lots of veggies, not fiddled about with too much. Add some prawn crackers on the side if you like? It's all about choices, and you making your own decisions how 'filthy' your food is. Enjoy, and do let me know what you think?
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