Pickled Ginger Noodle Salad
Ready in no time, packed with tangy, spicy flavour and incredibly healthy. This Pickled Ginger Noodle Salad is a winning lunchtime combination.
Servings: 2 servings
Ingredients
Dressing
- 2 Limes - juiced
- 2 teaspoon Fsh sauce*
- 2 teaspoon Soy sauce
- 1 teaspoon Sesame oil
- 50 g/ 2oz Pickled (sushi) ginger
Noodles
- 100 g/ 4oz Dried vermicilli rice noodles
- 125 g/ 5oz Tenderstem broccoli
- 125 g/ 5oz Romanesco
Toppings
- 1 Red chilli
- 2 Spring onions
- 15 g/ ½oz Coriander leaves
- 50 g/ 2oz Unsalted peanuts
Instructions
- Toast the peanuts in a preheated oven (180°C/ 350°F) for 10-15 minutes, turning once, until they are golden brown
- Put the first 4 dressing ingredients in a bowl and mix well, then finely slice the pickled ginger and add to the sauce
- Prepare the toppings - chop the peanuts, coriander & chilli and slice the spring onions. Arrange on a plate or in bowls ready for the table
- Trim the broccoli ends and slice in half lengthways through the stalks. Cut the romanesco into small florets and slice any stalk into thin rounds. Blanche the veg in boiling water for 1-2 minutes, then drain and plunge into cold water to stop the cooking process
- Cook the noodles in boiling water according to pack instructions, drain, then rinse with cold water
- Put the noodles, veg and sauce into a large bowl, toss well to mix, then serve in bowls with the toppings alongside
Notes
I've been told that a good vegetarian substitute for fish sauce is a mix of 2 parts soy sauce to 1 part miso paste. I have not tried it yet, but hate not to put a substitute down if I can help it.