Asian Slaw with Rice Noodles

Here’s a fun and fresh dish that takes inspiration from the Orient – crunchy cabbage, carrot and radishes served on a nest of rice noodles, smothered in spicy sesame sauce.

This dish is low in fat, and makes a delightful change from sandwiches! We’ve opted for a vegetarian version, but you can add oven-baked chicken thighs to make a more substantial main meal.

Organic Hulled Sesame Seeds 1kg (Sussex Wholefoods)

1 tbsp hulled sesame seeds

Organic Coconut Sugar (1kg) - Sussex Wholefoods

Half a cup of coconut sugar

Smooth Almond Butter 170g(Meridian)

2 tbsp almond butter

Soya Sauce, Organic 150ml (Clearspring)

A quarter cup of soy sauce

Cyder Vinegar, Organic 350ml (Aspall)

2 tbsp cyder vinegar

Organic Sesame Oil 500ml (Clearspring)

A quarter cup of sesame oil

Clearspring Organic Brown Rice Vinegar 150ml

1 tbsp rice vinegar

Organic Chilli Flakes 100g (Sussex Wholefoods)

1 tbsp chilli flakes

Organic Orange Peel 100g (Sussex Wholefoods)

1 tsp fine orange peel

Thai Rice Organic Noodles 250g (King Soba)

1 bundle of cooked rice noodles.

Clearspring Green Nori Seaweed Flakes/Sprinkle 20g

Nori seaweed for sprinkling

Black Sesame Seeds, Organic 500g (Sussex Wholefoods)

1 tsp black sesame seeds

Other Ingredients

3 cups of shredded red cabbage, white cabbage and carrots
5 radishes (finely sliced)
1 tbsp cooked Edamame beans

Method

1) Mix the shredded vegetables and almonds in a bowl. Toast 1 tablespoon of sesame seeds lightly in a pan and add to the vegetables.
2) Place all of the dressing ingredients into a measuring jug and mix well.
3) Layer your salad by arranging the noodles at the bottom and the vegetables on top. Cover with the spicy sauce and sprinkle with the sesame seeds, chilli and nori mix.