Cold Rainbow Veg and Sesame Noodle Salad
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 tbsp sesame oil
- 50g tahini
- 2 tbsp soy sauce
- 1 tsp ginger pur รฉ e e
- 1 tsp rice wine vinegar
- 350g cooked egg noodles
- 2 carrots, thinly sliced
- 100g sugarsnap peas or mange tout
- 1 red pepper, finely sliced
- 1/2 cucumber, finely chopped
- 4 spring onions, finely shredded
- 1 tbsp sesame seeds
Method
- In a small bowl, combine the sesame oil, tahini, soy, ginger and rice wine vinegar. Add a little water if the mixture needs loosening.
- Combine the noodles, vegetables and sesame seeds and mix well to combine, drizzling the dressing through.
- Serve immediately or transfer into Tupperware pots and keep in the fridge until needed.