Name: Thai Vegetable Noodle Salad
Total time: 25 min
Yield: 1
Ingredients: 200g/7oz thinly sliced vegetables (I use carrots, courgettes, asparagus, mange tout); 1 x 50g/2oz nest of wholewheat noodles; 1 tsp sesame seeds (optional); Fresh coriander and spring onions, sliced, to garnish; 150g/5oz cooked chicken breast or 200g/7oz cooked prawns, 100g/4oz avocado or 30g/1¼oz peanuts; Lime wedge, for squeezing; For the sauce; 1 tbsp sesame seed oil; 1 tbsp peanut butter; ½ tbsp lemon or lime juice; ½ tbsp soy sauce; 1 tsp chopped fresh ginger; A pinch of chilli flakes; 1 tsp honey

VMG Recipes