Asian Noodle salad

I made this with the amazing Marks and Spencers fresh lentil noodle. It does contain wheat flour but has a much lower carb content and higher protein than regular egg noodle and I promise it’s delicious! You can make the salad and keep in an airtight container and add the dressing later or the next day for your lunch! The dressing will keep for a week in the fridge in a sealed container.

Ingredients

For the Dressing

2 tablespoons of lime juice (freshly squeezed)

2 tablespoons of lemon juice (freshly squeezed)

2 tablespoons of orange juice (freshly squeezed)

3 tablespoons of dark soy sauce

sprig of coriander (finely chopped)

sprig of mint (finely chopped)

half a deseeded red chilli (finely chopped)

For the salad

1 pack M&S fresh lentil noodle – microwaved for 2min and rinsed in cold water.

1 small pack baby spinach leaves

handful of green beans, top and tailed and steamed/boiled/microwaved for 3-4 mins – KEEP THE CRUNCH!

1 red pepper – cut to bite sized pieces

10cm chunk of cucumber, halved, scoop the seeds, and cut into bite sized chunks

2 medium tomatoes, quartered, deseeded and cut into bite sized pieces.

4 radishes, top and tailed and cut into slices

2 carrots, peeled and then use the peeler to make thin strips

sprig or two each of  fresh coriander and mint

Method

Mix all the dressing ingredients together in a bowl and whisk until well combined.

Toss all the salad ingredients together in a large bowl and add about half the salad dressing. Mix well and serve.

Feel free to add a protein of your choice. I like prawns, chicken or silky tofu.

 

 

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