Pak Choi & Cashew Noodle Salad
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Total: 30 mins
A refreshing salad of tender pak choi and peppery summer radishes folded with crisp spring onions, sweet carrot ribbons and soft rice noodles, drizzled in a garlic dressing with a squeeze of lime, topped with crunchy toasted cashews.
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564 kcal
(per portion)
Ingredients you'll need
  • 2 bundles of Thai rice noodles
  • 35g cashews
  • A bunch of radishes
  • 1 pak choi
  • 2 spring onions
  • 1 carrot
  • 1 garlic clove
  • 1 lime
  • 20ml garlic oil
From your kitchen
  • Sea salt
  • Freshy ground pepper
You'll need
  • Small frying pan
  • Vegetable peeler
Step by step this way
  • 1.

    Pop 2 bundles of rice noodles in a large shallow dish and cover with cold water. Leave to soak for 25 mins, till tender.

  • 2.

    Set a small frying pan or wok on a medium-high heat. Add the cashews and toast for 1-2 mins, till golden and toasted. Set aside on a board to cool.

  • 3.

    Trim any leaves off the radishes and discard them. Rinse the radishes under a cold tap and shake dry. Quarter the radishes and slide into a large bowl. Trim the base off the pak choi then shred the leaves and stalks. Trim the roots and top 3cm off the spring onions and thinly slice them. Peel the carrot, then use the peeler to shave them into ribbons, slicing the cores when you get down to them. Add the pak choi, spring onions and carrot to the bowl with the radishes.

  • 4.

    Peel the garlic and grate it into a small bowl. Grate in the lime zest and squeeze in the juice. Add the garlic oil and a generous pinch of salt and pepper. Stir to make a dressing.

  • 5.

    When the noodles are tender, drain and shake them dry. Tip the noodles into the bowl of veg. Add the toasted cashews and pour over the garlic dressing. Toss together, divide between a couple of plates and serve.

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