Spicy Noodle Salad with Raw Seasonal Veg & Beans

Spicy Noodle Salad with Raw Seasonal Veg & Beans

Ingredients

• 800g Vegetables (broccoli, carrot, cucumber, radish, kale, cabbage, courgette...)
• 200g Soft Herbs (coriander, mint, thai basil...)
• 1 jar Beans (black, turtle, butter, chickpea...)
• 120g Noodles (rice, soba, buckwheat...)
• 3 tbsp Nut or Seed Butter (tahini, peanut, almond, cashew...)
• 1 tbsp Chilli-Based Sauce (crispy chilli oil, gochujang, sriracha, harissa...)
• 2 tsp Acid (rice vinegar, black vinegar, lemon or lime juice...)
• 2 tsp Soya Sauce or Tamari

This recipe (or the many variations of it) is a staple in our home.
It's quick, simple, uses store cupboard ingredients and whatever veg you have available.

It's perfect for HOT or BUSY days, when you just can't face a trip to the shops for dinner.
It also requires no 'cooking' if you use rice noodles (apart from switching on a kettle and soaking.)

In the image pictured I have used:
broccoli, carrot, rice noodle, turtle beans, tahini, black vinegar, soy sauce.

Honestly; it could have done with some shredded coriander and mint to make it a 'wow' dish. But I didn't have any...

1. Cook noodles according to pack instructions. Drain, then place into cold water to prevent sticking.
2. Chop, dice or shred the veg and herbs into small pieces. You can use a knife or a food processor.
3. Drain the beans.
4. Put the nut butter, chilli sauce, acid and soya sauce into a large bowl. Use a fork to whisk well.
5. Drain the cooked noodles. Add to them to the bowl with the sauce, along with the beans, veg and herbs.
6. Mix well until everything is evenly coated. Eat immediately, or refrigerate and eat cold.