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Snow Pea and Avocado Noodles With Soy Ginger Dressing


Serves 2-3

  • 1 large handful (approx.100g) of snow peas, trimmed
  • 185g (½ packet) dried flat rice noodles
  • 1 ripe avocado, cut into bite-sized chunks
  • 1 cup loosely packed mint leaves, roughly torn
  • ½ cup loosely packed coriander leaves, roughly torn
  • ½ cup loosely packed Thai basil leaves, roughly torn, optional
  • 1 spring onion, finely sliced
  • ¼ cup (30g) lightly toasted cashew nuts or peanuts
  • ½ cup fried shallots (see NOTE)
  • Sliced bird’s eye chilli, to serve, optional

Soy ginger dressing:

  • 1 garlic clove, finely chopped
  • ¼ teaspoon fine sea salt
  • 2 tablespoons finely grated ginger
  • 1 long red chilli (cayenne or Thai), deseeded + finely chopped
  • 1 tablespoon unrefined raw sugar or grated pure palm sugar
  • Finely grated zest + juice of 1 lemon
  • ¼ cup (60ml) gluten-free soy sauce


1. Bring a large saucepan of salted water to the boil and cook snow peas for 45–60 seconds until just tender but still a lovely bright green; lift out and transfer to a bowl of iced water. Leave until cold, then drain and slice finely. Bring the saucepan of water back to the boil and add rice noodles, stirring to separate. Cook for 4–5 minutes until just tender (depending on type and thickness of your noodles). Tip into a colander and rinse under cold running water to stop them cooking. Drain well.

2. To make soy ginger dressing, sprinkle garlic with salt and use the side of your knife to mash it to a paste. Transfer to a bowl. Place the grated ginger into your hand, hold it over the bowl and squeeze to extract as much of the ginger juice as you can. Discard the pulp. Add remaining dressing ingredients and taste: if your lemons are ultra-tart you may want to add a touch more sugar. Not salty enough? Add a touch more soy or a pinch of salt. You’re looking for a perfect balance of salty, sweet, sour and hot. You can also make the dressing with your mortar and pestle.
3. Mix noodles with remaining salad ingredients, tossing well. Spoon over enough dressing to coat, mix and serve. Store any leftover dressing in a glass jar in the fridge. If you are making this in advance, keep all the components separate until just before serving, or the noodles will soak up all that lovely dressing.

NOTE: You can buy fried shallots at your local Asian grocer, but they are really easy to make at home. Just thinly slice a couple of red Asian shallots and fry in 2 tablespoons olive oil until deep golden and slightly crispy, using your wooden spoon to break up the rings. Remove from the heat and lay in a single layer on a piece of paper towel to cool and crisp up further.

For more recipes from My Darling Lemon Thyme by Emma Galloway (HarperCollins, £16.99) click here