A Thai inspired fresh noodle salad with a peanut sauce

**prep time** 15 mins **total time** 20 mins
**serves** 6-8

This Thai salad has one of the most delicious spicy peanut sauces ever. Combined with tons of healthy vegetables, herbs and noodles it makes for a vibrant but easy midweek meal.

To start with, you need to cook noodles by just following the packets instructions.

Now that you’ve got the noodles cooking away, use a food processor to blend the spicy sauce ingredients together.

Grab a large bowl and add combine the shredded vegetables, herbs, green chilli, drained edamame beans, and mix everything together.

Now add in the noodles, and remove the spicy sauce from the blender and pour over the salad mixture making sure it’s all coated nicely.

Garnish with the sesame seeds, a sprinkle of coriander and serve.

Ingredients

175g dry noodles of choice (can be any type or pasta vermicelli)
Small white cabbage, finely sliced or shredded.
2 carrots, grated
1 green pepper, deseeded & finely sliced
1 crisp green apples, chopped
Small bunch of spring onions, sliced including green part
250g edamame bean (I used frozen, defrosted)
Small bunch of fresh coriander (can mix with mint or basil)
1 green chilli, finely sliced
2 tbsp sesame seeds

Spicy Sesame Sauce

1 cm roughly chopped fresh ginger (can substitute with lazy ginger)
2 cloves garlic, roughly chopped
50g almond butter (peanut butter could be used)
50ml fresh orange juice
Juice and zest of 1 lime
2 tbsp soy sauce
2 tbsp maple syrup
2 tbsp toasted sesame oil
A splash of sriracha to taste
½ tsp sea salt
Sesame seeds to garnish
1 tbsp fresh coriander to garnish

METHOD

Cook noodles following the packets instructions, plunge into cold water.
While the noodles are cooking, using a nutribullit (or similar), blend the Spicy Sauce ingredients together.
Add the shredded vegetables, herbs and green chilli to a large salad bowl, together with the drained edamame beans, and mix everything together.
Add in the cooked noodles and pour in the spicy sauce and mix in thoroughly, making sure everything is coated. Check season and season to taste.
Garnish with the sesame seeds, a sprinkle of coriander and serve.