Winter Veg Noodle Salad with Peanut, Tamarind & Lime Dressing Recipe

Winter Veg Noodle Salad with Peanut, Tamarind & Lime Dressing

Jassy Davis

30 mins

2 people

Ingredients

2 bundles of Thai rice noodles
1 red onion
1 carrot
1 red pepper
200g Brussels sprouts
50g peanuts
50g peanut butter
1 garlic clove
1 tbsp tamarind paste
A handful of coriander
1 lime

Prep: 15 mins + soaking | Cook: 5 mins

Buy the ingredients to start making your own

Add Ingredients To Basket

Method

1. Put 2 bundles of rice noodles in a large shallow dish and cover with cold water. Leave to soak for 25 mins.

2. Peel and thinly slice the red onion. Peel and coarsely grate the carrot. Halve the pepper, scoop out the seeds and white pith, then slice it into thin batons. Pop the onion, carrot and pepper into a large bowl. Quarter the Brussels sprouts, trimming away any ragged leaves. Set the sprouts aside.

3. Set a large frying pan or wok over a medium-high heat. Add the peanuts and toast for 1 min till golden. Set aside on a board to cool.

4. Add 1 tbsp oil to the frying pan/wok and slide in the quartered sprouts. Stir-fry for 2-3 mins till lightly browned. Transfer them to the bowl with the veg.

5. Check the noodles are ready – they should be tender but still with a little bite. If they are still a little chalky when you bite into one, leave them to soak for a further 5-10 mins.

6. Spoon the peanut butter into a small bowl. Add the tamarind paste. Squeeze in the juice from the lime. Peel and crush the garlic. Stir it into the peanut butter mix with ½ tbsp oil and a pinch of salt. Taste and add more salt or a pinch of sugar, if you think it needs it. The dressing should be sharp and tangy. Add the dressing to the veg and toss to mix.

7. Drain the noodles and stir them through the veg. Roughly chop the peanuts, then scatter them over the noodles. Tear over the coriander leaves and serve straight away.