Easy Rice Noodle Salad

by Jac's Veghead (follow)
Easy (2874)      Dinner (2274)      Healthy (1888)      Lunch (1798)      Vegetarian (1517)      Quick (1387)      Vegan (744)      Asian (483)      Salad (362)      Noodles (69)     
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.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 2

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.

#Cold noodles
#Rice noodles
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