Put down the takeout menu, friend. If you’re craving a touch of Asian influence in your cuisine tonight, try this incredibly easy recipe. It’s nutritious, light and satisfying, plus, it’s ready to eat in just half an hour!
Serves: 4
Preparation time: 30 minutes
Difficulty: easy
Ingredients:
For The Salad:
4 small egg noodle nests
1 ½ tbsp sesame oil
2 large carrots, peeled into ribbons
1 red bell pepper, thinly sliced
3 tbsp cilantro (coriander) leaves
2 tbsp sesame seeds
70 g | 2 ½ oz | ⅔ cup cashews, roughly chopped
For The Dressing:
4 tbsp sesame oil
2 tbsp hot water
2 tbsp rice wine vinegar
2 tbsp low-sodium soy sauce
1 tbsp honey
Method:
For The Salad:
1. Place the noodles in a heatproof bowl. Cover with boiling water and leave to soak for 10 minutes, or until tender.
2. Drain well, rinse under cold water, and then toss with the sesame oil. Divide between serving bowls and arrange the carrot ribbons, sliced red pepper, cilantro leaves, sesame seeds, and chopped cashews on top.
For The Dressing:
1. Gently whisk together all the ingredients for the dressing in a small bowl until smooth and well-mixed.
2. Spoon over the noodles and then chill for 10 minutes before serving for best results.
For her
