Asian Noodle Sharing Salad

INGREDIENTS:

• 1 carrot, finely sliced
• 1 small red pepper, finely sliced
• 1 small yellow pepper, finely sliced
• 2 spring onions, finely sliced
• 1/4 small red cabbage, shredded finely
• A small handful of sugar snap peas
• A small handful of edamame beans
• A small handful of plain peanuts
• A good handful of fresh coriander leaves, chopped
• 1 tablespoon of sesame seeds
• 1 lime, quartered
• Freshly ground black pepper and salt to taste
• 1 pack of fresh noodles, cooked as per packet instruction

DRESSING:

• 1/4 cup of vegetable oil
• 1/4 cup of rice vinegar
• 1/4 cup of runny honey
• 1 teaspoon of sesame oil
• 1 tablespoon of soy sauce
• 1 tablespoon of peanut butter
• A good pinch of salt
• 1 teaspoon of Sriracha sauce
• 1 small red chilli, finely chopped
• 1 clove of garlic, crushed

METHOD:

1. In a medium sized Denby bowl, whisk together all of the ingredients for the dressing. Make sure the peanut butter is completely blended into the dressing. Set to one side.
2. Arrange all the salad ingredients into a large Denby bowl, apart from the peanuts, half the coriander leaves, sesame seeds and noodles.
3. Pour over the dressing and mix to coat well. Leave for at least 10 minutes so the vegetables have chance to soak up the dressing. Taste and adjust the seasoning if necessary.
4. Cook the noodles as per the packet instructions. Drain and mix directly into the salad bowl whilst still warm. Leave for 5 minutes.
5. Serve in a large Denby bowl, top with the remaining coriander leaves, a sprinkle of peanuts, lime wedges and sesame seeds. Enjoy!