Noodles are positively delicious - I love them either hot or cold.
This Noodle and Vegetable Salad is one of my favourites. I make a huge batch of it and we can take it to work for lunches throughout the week. Best of all this noodle salad is jam packed with vegetables and lots of Asian-fused flavours.
The vegetables are of the season so you can really use whatever you wish, therefore it can be basic or as interesting as you wish it to be.
Ultimately a very easy salad (or side dish) to make. It can be eaten either cold as intended or even warmed through. I actually like it both ways. I have also been known to freeze the salad when we have eaten enough and use for quick and tasty lunch boxes.
Noodle and Vegetable Salad
(recipe adapted from WW Everyday Low Point Cooking)
2 teaspoons sesame oil
1/4 cup sweet chilli sauce
1/4 cup soy sauce
1/4 cup lime juice
1 bunch asparagus, cut into bite size pieces
4 cups cooked egg noodles
4 spring onions, sliced
1 red capsicum, thinly sliced
1 carrot, grated
100 grams snow peas, shredded
1 tablespoon sesame seeds, lightly toasted
In a 2 cup jug mix together the sesame oil, sweet chilli sauce, soy sauce and lime juice until combined.
Lightly steam or microwave the asparagus pieces until tender. Rinse in cold water until cool.
Place asparagus, noodles, spring onion, capsicum, carrot and snow peas in large bowl. Drizzle with the sauce.
Toss gently to combine all ingredients.
Place into four takeaway containers (if desired) and sprinkle with sesame seeds.