This easy and refreshing rice noodle salad is super simple to make and is great for dinner and to pack in a lunch box for lunch the next day. The combination of cooked and raw vegetables keeps this dish light and interesting as well as super versatile. I have stuck to mostly green vegetables here but sub your favourites in as you please.
Ingredients 2 servings of rice noodles
1 brocolli head
1 bok choy head
1 kale head
1 red capsicum
Handful of coriander
1/2 a lemon
3 tbsp soy sauce
1 tsp red chilli flakes
1 tsp maple syrup
Cook the noodles per packed instructions. Make sure you follow the steps to avoid the noodles sticking together. Rinsing with cold water at the end is a must and also helps cool down the whole dish.
Whilst the noodles are cooking prep and cook your greens. De-stem the kale and cut into chunks. Do the same for the broccoli and bok choy and quickly flash fry. I don't use oil and just use a little water to stop the vegetables from sticking. Set aside to cool.
Cut the capsicum into strips and chop the coriander. I kept these raw and sprinkled them on top of the cold noodles and vegetables at the end. This is also a good time to make your dressing..
Simply combine the maple syrup, lemon juice, chilli and soy sauce in a small bowl and adjust to taste.
Once everything is cool toss the cooked greens, noodles, and raw veg together and cover with the sauce. Enjoy.