Sesame Noodle Salad

I love this salad.  It’s super adaptable – it can served warm or cold – it can be a side salad or the main event. This would work well alongside a piece of salmon as well as alongside some other salads.  If I make it at lunch time, it would have it on its own as it can be made in less 10 minutes so super handy to have in your back pocket if you are super hungry! 

Ingredients

1 serving of noodles (I like Clearspring organic brown rice noodles)
Tablespoon of tamari
Teaspoon of sesame oil
Juice of half a lime
1 courgette 
1 carrot
Half a red onion
Half a little gem lettuce
Handful of finely sliced raw spinach
Half a teaspoon of sesame seeds 
Roughly chopped fresh courgette 

Method 

Combine the tamari, sesame oil and lime juice in a cup to make a dressing and set to the side,

Prepare the courgette, carrot.  I like to ribbon them as they blend well with the noodles that way, so top and tail them both.  Totally peel the carrot with a peeler and then finely slice the carrot with the peeler creating ribbons, working from one side to the other.  Do the same with the courgette but instead of peeling it entirely just take of one layer of the skin on each side and then ribbon it from there, working from one side to the other, and save the middle bit when it gets too thin as can be added to lots of other dishes. 

From here cook your noodles – mine take five minutes which should give me enough time to get the other bits ready.

Peel your onion and then slice it as finely as you possible can – so that the slices are almost totally transparent.

Finely slice your little gem lettuce and roughly chop your coriander.  

If you are serving your noodles cold, drain them and plunge them in to a bowl of cold water.

If you are serving the salad warm, super quickly stir fry the courgette and carrot for two minutes so they are warm though.

From here combine everything but the coriander and sesame seeds – these can be sprinkled on top. 

You can also add some chilli if you want to and enjoy – it’s so quick and super delicious.  You can also try the dressing with half a teaspoon of almond butter, half a finely grated clove of garlic and a pinch of cumin for a more satay style dressing.