Noodle Salad With Garlic Peanut Dressing

This bright and crunchy noodle salad is perfect for a hot summer’s day. It requires minimal effort but delivers on both flavour and texture. Peanut butters tend to vary in consistency, so you may need to water the dressing down a little to make it pourable.

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Total Time
36 Minutes
125g of fine rice noodles
2 medium carrots

2 medium courgettes
4 spring onions

1 garlic clove

A small bunch of coriander

4 sprigs of mint

2 tbsp of peanuts

1 lime

2 tbsp of soy sauce

3 tbsp of peanut butter
2 tbsp of sweet chilli sauce
Step 1
Soak the noodles in a bowl of boiling hot water for 5-6 minutes, until just tender. Drain into a sieve, rinse with cold water and set aside.
Step 2
Peel the carrots and coarsely grate, along with the courgettes. Trim and finely slice the spring onions. Peel and crush the garlic. Roughly chop the coriander and finely shred the mint leaves. Roughly chop the peanuts.
Step 3
To make the dressing, juice the lime and mix with the garlic, soy sauce, peanut butter and sweet chilli sauce. Toss with the noodles, vegetables and herbs. Top with the peanuts and serve.

Good Food Fast by Emily Jozen (National Trust Books, £14.99) is out now



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