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Health, Main Courses, Recipe, Vegan, Vegetarian

Noodle Salad

by Lindsey Harrad   ·  5 years ago  
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Rice noodles and fresh crunchy veg combine with a sweet-and-nutty sauce for a quick and easy dish that’s super satisfying.

DETAILS
  • Serves 2
  • Prep time: 30 minutes
INGREDIENTS
  • 150 g wide rice noodles or glass noodles
  • 300 g Swiss chard (about 6 leaves)
  • 2 spring onions
  • 1 carrot
  • ¼ bunch coriander
  • chilli flakes, optional
  • 50 g roasted peanuts, roughly chopped

Dressing

  • 1 garlic clove
  • Juice of 1 lime
  • 3 tablespoons toasted sesame oil
  • 3 tablespoons soy sauce
  • 2 tablespoons maple syrup
  • 2 tablespoons peanut butter
METHOD
  1. Cook the noodles according to the packet instructions. Drain and rinse with cold water.
  2. Thinly slice the chard, spring onions and carrot. Roughly chop the coriander.
  3. To prepare the dressing, peel and finely chop the garlic and transfer to a small bowl along with the lime juice, oil, soy sauce, maple syrup and peanut butter. Stir to combine.
  4. Combine the noodles, chard, spring onions and carrot in a large bowl, then add the dressing and mix well. Season with chilli flakes, if using. Top with the peanuts and coriander and serve.

Healthy tip 

Swiss chard has been cultivated for over four thousand years and is an excellent alternative to spinach. It contains many healthy nutrients, including beta carotene, which the body then converts to vitamin A. It’s also rich in B vitamins, potassium, calcium, iron and vitamin C.

Adapted from Vegan Intermittent Fasting by Dr Petra Bracht and Mira Flatt (Murdoch Books, £16.99). Photography by Nicky Walsh.