Cold Noodle Salad with Peanut Sauce

Cold Noodle Salad with Peanut Sauce

By: Sammy Jones

This meal is ideal for a light and flavourful lunch jam-packed complete of flavour, texture and protein.

Ingredients

• 100g rice noodles
• 1 cucumber, veryfinely sliced
• 1 cup shredded prepared chicken or tofu (cooked & experienced)
• ½ cup sliced spring onions
• Sesame seeds & sliced peanuts for garnish (optional)
• 1/3 cup velvety peanut butter
• 3 tablespoon soy sauce
• 2 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey or maple syrup
• 1 tsp minced garlic
• 1 tsp grated ginger
• 2-3 tablespoon water (to reach wanted consistency)

Method

• The night before, cook the rice noodles according to the package guidelines. Once prepared, rinse under cold water to stop the cooking procedure and cool down the noodles. Drain well and set aside in an airtight container.
• Again, the night before, in a bowl (with airtight cover) whisk together sauce activeingredients upuntil smooth. Add water slowly till you reach the wanted consistency. Refrigerate overnight.
• The next earlymorning, in a big bowl, toss the cooled noodles with the peanut sauce upuntil well covered. Add the sliced cucumber, shredded chicken or tofu and sliced spring onions. Toss onceagain to integrate.
• Cover the bowl and take to work to cool for at least 30 minutes to enable the flavours to blend and the salad to chill.
• Before serving, provide the salad a last toss. If required, include a little more water to the peanut sauce to loosenup it up. Garnish with sesame seeds and sliced peanuts if wanted.
• Tip: For an additional burst of freshness, include a handful of sliced corriander leaves or mint to the salad before serving.