Hello you and hello sunny Sunday,
I’m excited to share another recipe with you this weekend and even more so because it’s perfect for the sunny weather we’re having in London today. This super noodle salad is tossed with one of my favourite dressings based on tahini paste. Maybe tahini is a little bit of a wild card in this otherwise south east / east Asian inspired dish but I love that it gives the sauce a creamy texture and a nutty flavour.
You might be wondering why I’ve chosen to call the dish a super salad and it’s really as simple as; it will make you feel super! It is packed with an array of colourful vegetables which always brings a smile to my face and a boost of wholesome goodness to the rest of me. I serve the salad with flat rice noodles which are probably my favourite noodles at the moment, but feel free to use whatever noodles you prefer.
You could also play around with the combination of vegetables to your hearts content. I used pea sprouts/shoots for this recipe but initially I made it with baby spinach. It could also work great with other greens and don’t worry if you can’t find red cabbage – white will do great. In summer you can usually find a softer green kind of cabbage as well which would be perfect if so.
I’ve also suggested some additions for the sauce in the ingredients list as it really is something I usually throw together using a mixture of things I have on hand. Again don’t worry I’ve given the basic measures and instructions for success but feel free to add or take away what you desire. Cooking is fun, and following recipes too, but finding out what you specifically like is even more fun. Don’t be afraid to try different combinations and new ingredients.
ps. remember to tag your creations on instagram with #mygoodeatings
THE SUPER NOODLE SALAD w. TAHINI DRESSING
SERVES: 4-6 / TIME: 20-30 min
250 g rice noodles, I used chow fun style noodles but any kind you like will work
1-2 garlic cloves, minced
Large knob of ginger (4-5 tbsp juice)
3 tbsp tamari / soy sauce
2 tbsp tahini
1/2 – 1 lemon or 1-2 limes, juice (and some zest if you wish)
1 tbsp brown rice syrup or liquid sweetener of your choice
A splash of water, if needed to thin the sauce
Optional additions: toasted sesame oil, miso paste and/or sriracha/hot sauce
2 cups red cabbage, shredded
1 cup courgette, grated
1 cup carrot, grated
1 cup edamame beans, shelled (I simply thawed some frozen pre-shelled beans)
1/2 cup spring onion, sliced
100 g pea sprouts/shoots, roughly chopped
1 red apple, cut into matchsticks
1/4 cup sunflower seeds
To serve (optional): sesame seeds, smoked tofu slices, avocado and/or coriander
Prepare your noodles according to the packaging and set aside.
Prepare the sauce by first juicing your ginger. If you are not using a juicer you can simple grate the ginger and then press the juice out of the pulp with your hand into the mixing bowl (see video). Then combine the ginger juice with the rest of the sauce ingredients, mix until smooth and set aside.
Prep and combine all your vegetables in a large mixing bowl, pour over the sauce and mix.
Either mix your noodles into the vegetables or simply serve separately (see video).
Eat as is or check out my serving suggestions in the ingredients list and video.