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   ![12 Noodle Salads To Try This Week](https://media.sheerluxe.com/Dcl918SweHldrf3zGOL5ZZM4Stk=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F08%2F2noodle-salad.jpg?itok=ZYJEfrn5)

  

 

 



 

  MELISSA HEMSLEY 

 

 

 

[Life](/life)

 /  16 August 2021  

#  12 Noodle Salads To Try This Week  


Noodle salads are a great way to work some extra vegetables into your diet – plus, they’re easy and speedy to assemble. From a light rice noodle salad with sesame and ginger to a supper-worthy pickled radish and salmon noodle bowl, here are some of our favourite recipes to try this week…  


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  MELISSA HEMSLEY 

 

 

 



 

 

 

 

 ![](https://media.sheerluxe.com/kY07FDh5bXu8_w4gdQszrf8njsM=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F08%2Fvietnamesechickensalad-annabelkarmel.png?itok=dK0phmse)

 

 

 

 

 

 

##  Vietnamese Chicken Noodle Salad: Annabel Karmel 

 

Serves

 6-8 

 



Total Time

 15 Minutes 

 



 

 

Ingredients

    150g of egg noodles  

   1 large carrot, peeled and grated  

   1 x 198g tin sweetcorn drained  

   2 large spring onions, sliced  

   3 Chinese lettuce leaves, sliced  

   100g of sugar snap peas, sliced  

   2 cooked chicken breasts, diced  

 



  

 For the dressing  


   3 tbsp of rice wine vinegar  

   6 tbsp of light olive oil  

   2 tbsp of sweet chilli sauce  

   1 clove of garlic, crushed  

   2 tbsp of soy sauce  

 



  

 



Method

 Step 1 

Cook the noodles in boiling water according to the packet instructions.



 Step 2 

Drain and run under cold water.



 Step 3 

Drain well.



 Step 4 

Tip into a mixing bowl.



 Step 5 

Add the corn, carrot, spring onion, sugarsnap peas, Chinese leaves and chicken.



 Step 6 

Mix all the dressing ingredients together in a jug.



 Step 7 

Pour over the salad and toss together.



 



 

 

 

 

 

 

Visit [AnnabelKarmel.com](https://www.annabelkarmel.com/)

 

 

 

 ![](https://media.sheerluxe.com/kCwvECxC6O6mdkc9Z7SJqB35vEk=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F08%2Flucysdressingsnoodlesalad.png?itok=VuOnHSbe)

 

 

 

 

 

 

##  Rice Noodle Salad With Ginger and Sesame: Lucy’s Dressings 

 

Serves

 4 

 



Total Time

 15 Minutes 

 



 

 

Ingredients

    100g of rice noodles  

   3 spring onions, finely sliced  

   1 cucumber, halved, seeds removed and cut into long thin strips  

   2 red chillies, deseeded and finely sliced  

   15g of mint leaves, roughly chopped  

   25g of coriander, roughly chopped  

   Lucy’s Ginger &amp; Sesame Dressing  

 



  

 



Method

 Step 1 

Cook the noodles to packet instructions and drain.



 Step 2 

Place the noodles in a salad bowl with the remaining ingredients.



 Step 3 

Drizzle over 3-4 tbsp of dressing and toss to combine.



 Step 4 

Serve immediately.



 



 

 

 

 

 

 

Visit [LucysDressings.co.uk](https://lucysdressings.co.uk/)

 

 

 

 ![](https://media.sheerluxe.com/MWbsYJ5SJAQfrC92aRu4EL3KtAA=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F08%2Fgyozagingernoodlesaladsquare.png?itok=0kbg6jGO)

 

 

 

 

 

 

##  Summer Gyoza Noodle Salad: Itsu 

 

Serves

 4 

 



Total Time

 25 Minutes 

 



 

 

Ingredients

    10 Itsu vegetable fusion gyoza  

   125g of rice noodles  

   1 cucumber, sliced into thin strips  

   150g of cherry tomatoes, halved  

   4 spring onions, finely chopped  

   40g of coriander, basil and mint leaves, roughly chopped  

 



  

 For the sauce:  


   8 tbsp of lime juice  

   4 tbsp of fish sauce  

   4 tbsp of maple syrup  

   1 thumb-sized piece of ginger, grated  

   2 red chillies, finely chopped  

 



  

 



Method

 Step 1 

Soak the rice noodles in boiling water for 4 minutes, drain hold under cold water.



 Step 2 

Drain.



 Step 3 

Cook the gyozas in a pan as per pack instructions.



 Step 4 

Prepare the salad ingredients and mix them in a large bowl along with the noodles.



 Step 5 

Whisk the dressing ingredients together, add to the salad and mix well.



 Step 6 

Arrange the salad into 2 bowls, top with gyoza and serve.



 



 

 

 

 

 

 

 ![](https://media.sheerluxe.com/UWN5wmGgLjByPwmnNewjXDfX4eE=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F08%2Fcourgettigyozasalad.png?itok=Y56eG0e-)

 

 

 

 

 

 

##  Courgetti Gyoza Salad 

 

Serves

 1 

 



Total Time

 20 Minutes 

 



 

 

Ingredients

    6 vegetable fusion gyoza  

   2 small courgettes  

   1 tbsp of rice wine vinegar  

   1 tbsp of sesame seeds  

   1 tbsp of sesame oil  

   1 small red chilli or 1 tsp of chilli flakes  

   1 small handful coriander, chopped  

   2 tbsp of soy sauce  

   1/3 cucumber  

   1 stalk of spring onions  

   1 tsp of coconut oil  

   1 tsp of sugar (optional)  

   ½ lemon (juice)  

   100ml of water  

 



  

 



Method

 Step 1 

Spiralise, peel or thinly slice courgettes and cucumber.



 Step 2 

Set aside in a bowl.



 Step 3 

Combine rice wine vinegar, sesame oil, soy sauce, lemon juice, water and sugar.



 Step 4 

Set aside.



 Step 5 

Pan fry, steam or microwave the gyoza as per instruction on pack.



 Step 6 

Add the coconut oil to a pan and toast sesame seeds on a low heat.



 Step 7 

Pour half of the dressing over the courgetti and cucumber.



 Step 8 

Place the gyoza on top and drizzle the rest on top.



 Step 9 

Sprinkle toasted sesame seeds, spring onion, coriander and fresh chilli or chilli flakes on top.



 



 

 

 

 

 

 

Visit [Itsu.com](https://www.itsu.com/)

 

 

 

 ![](https://media.sheerluxe.com/v65Q0RIAxcHyuUwoCcnnnBp1xsU=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F08%2Fricenoodlesalad-discovergreatveg.png?itok=oDuHjQQ6)

 

 

 

 

 

 

##  Rice Noodle &amp; Cavolo Nero Salad: Discover Great Veg 

 

Serves

 4 

 



Total Time

 15 Minutes 

 



 

 

Ingredients

    200g of sliced cavolo nero  

   300g of straight-to-wok ribbon rice noodles  

   2 tbsp of sweet chilli sauce  

   1 tbsp of reduced salt soy sauce  

   1 tbsp of Thai fish sauce  

   Juice of 1 lime  

   1 bunch of spring onions, sliced  

   1 carrot, coarsely grated  

   1 red chilli, deseeded and thinly sliced  

   28g pack of coriander, leaves only, roughly chopped  

   25g of unsalted roasted peanuts, roughly chopped  

 



  

 



Method

 Step 1 

Cook the cavolo nero in a large pan of boiling water for 3 minutes, then drain well.



 Step 2 

Place the noodles in a large bowl and cover with boiling water, stir to break the noodles up a little.



 Step 3 

Leave for 1-2 minutes then drain.



 Step 4 

Meanwhile, mix together the chilli sauce, soy, fish sauce and lime juice in a small bowl.



 Step 5 

Toss together the cavolo nero, noodles, spring onions, carrot, chilli and most of the coriander and peanuts then stir in the dressing.



 Step 6 

Serve sprinkled with the remaining coriander and peanuts.



 



 

 

 

 

 

 

Visit [DiscoverGreatVeg.co.uk](https://www.discovergreatveg.co.uk/)

 

 

 

 ![](https://media.sheerluxe.com/3_B1Tu1SdO3R0ld3UcsAUQVWLzs=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F08%2Flosaltvietnamesesaladportrait.png?itok=u9W6olBx)

 

 

 

 

 

 

##  Vietnamese Rice Noodle Salad: Lo Salt 

 

Serves

 2 

 



Total Time

 25 Minutes 

 



 

 

Ingredients

    150g of folded rice noodles  

   75g of trimmed green beans, cut into 3  

   1 tbsp of toasted sesame oil  

   2 tbsp of Chinese rice vinegar  

   ½ tsp of LoSalt  

   1 carrot, coarsely grated  

   4 spring onions, shredded  

   1 red chilli, deseeded and finely sliced  

   15g of coriander, leaves only  

   25g of roasted unsalted peanuts  

 



  

 



Method

 Step 1 

Place the noodles in a large bowl with the beans and pour over enough boiling water to cover,



 Step 2 

Cover with clingfilm and leave for 15 minutes until the noodles are tender, drain well.



 Step 3 

Meanwhile, in another large bowl, mix together the oil, vinegar and salt, stir in the carrot, spring onions, chilli, coriander and drained noodles and beans.



 Step 4 

Serve warm or cold scattered with peanuts.



 



 

 

 

 

 

 

Visit [UK.LoSalt.com](https://uk.losalt.com/)

 

 

 

 

 ![](https://media.sheerluxe.com/sYIpSeZbcqlvLPySKH0xkPfnZV8=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F08%2Fpickledradishsalmonnoodlebowl.png?itok=EEQr7v3f)

 

 

 

 

 

 

##  Pickled Radish &amp; Salmon Noodle Bowl: Love Radish 

 

Serves

 2 

 



Total Time

 25 Minutes 

 



 

 

Ingredients

 For the pickled radish  


   3 tbsp of rice vinegar  

   2 tsp of honey  

   150g of radish, sliced  

 



  

 For the noodle bowl  


   1 tsp of ginger, grated  

   1 tsp of honey  

   2 tbsp of soy sauce  

   2 portions of egg noodles, dried or pre-cooked  

   2 tsp of sesame oil  

   2 skinless salmon fillets  

   1 tsp of oil  

   Salt and pepper  

   1 avocado, peeled and halved  

   1 tsp of black sesame seeds  

   1 spring onion, chopped  

 



  

 



Method

 Step 1 

First make your pickled radish.



 Step 2 

 Combine 2 tbsp of the rice vinegar, honey and radishes in a small bowl. Set aside.



 Step 3 

Mix the ginger, the remaining 1 tbsp of rice vinegar, honey and soy in another bowl, set aside.



 Step 4 

Cook the noodles according to the pack instructions.



 Step 5 

Drain and toss in sesame oil.



 Step 6 

Meanwhile, brush the salmon fillets with a little oil, season and cook in a hot pan for three minutes.



 Step 7 

Then turn over and continue cooking for 3-4 minutes depending on how thick the fillets are.



 Step 8 

Divide the noodles between two bowls.



 Step 9 

Top with the salmon, half an avocado and pickled radish.



 Step 10 

Dress with the soy dressing, sesame seeds and spring onions.



 



 

 

 

 

 

 

Visit [LoveRadish.co.uk](https://www.loveradish.co.uk/)

 

 

 

 ![](https://media.sheerluxe.com/lOb0CHaXs9tHD5wq5Btm-oQVC_I=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F08%2Fbonedaddies.png?itok=DmsH-JYt)

 

 

 

 

 

 

##  Duck Abu: Loic Leguay, Bone Daddies 

 

Serves

 4 

 



Total Time

 5 Hours 

 



 

 

Ingredients

    250g of spring onions  

   8 corn on the cob  

   80g of rocket  

   4 portions of wavy noodles  

 



  

 For the confit duck  


   4 legs of duck  

   150g of rock salt  

   250g of duck fat  

 



  

 For the pickled padron peppers  


   200g of padron peppers  

   400g of rice wine vinegar  

   80g of caster sugar  

 



  

 For the soy tare  


   200ml of soy sauce  

   8g of caster sugar  

   40g of mirin  

 



  

 



Method

 Step 1 

To make the confit duck legs, rub the legs with the rock salt and leave in the fridge for 3 hours.



 Step 2 

Wash the salt off under cold running water then dry the legs with kitchen paper.



 Step 3 

Place the legs into a dish with the duck fat, cover with foil and cook in the oven at 120°C for 3 hours.



 Step 4 

 Check if the meat falls off the bone easily, if not leave for another 30 minutes.



 Step 5 

Once cooked, remove from the oven and let cool at room temperature for half an hour in the fat



 Step 6 

Remove the duck from the fat and remove bones and cartilage.



 Step 7 

Cool the leg in the fridge and keep the fat at room temperature (will need it to fry the duck).



 Step 8 

For the pickled padron peppers, put the rice wine vinegar and the sugar in a saucepan on a low heat and cook until the sugar is dissolved.



 Step 9 

Leave to cool.



 Step 10 

Slice the peppers into thin slices and cover with the vinegar mix.



 Step 11 

Leave to pickle for 5 hours minimum.



 Step 12 

For the soy tare, put all ingredients in a saucepan on a low heat and mix often until the sugar has dissolved.



 Step 13 

Peel and cook the sweetcorn in boiling water for 10 minutes, cool then cut the corn off the cob.



 Step 14 

Slice the spring onions as thin as you can and wash.



 Step 15 

 Wash the rocket.



 Step 16 

Cut the duck legs into 3cm dice.



 Step 17 

Heat up the duck fat in a saucepan and fry the duck pieces until golden and crispy.



 Step 18 

Dry and reserve.



 Step 19 

Cook the noodles according to the packet instructions.



 Step 20 

While cooking the noodles, put into a mixing bowl the soy tare, duck fat, crispy duck, spring onions and corn.



 Step 21 

Strain the noodles, add to the bowl and mix well to coat all the noodles.



 Step 22 

 Transfer to a bowl and top with pickled padron peppers and rocket.



 Step 23 

Enjoy while warm.



 



 

 

 

 

 

 

Visit [BoneDaddies.com](https://bonedaddies.com/)

 

 

 

 ![](https://media.sheerluxe.com/W0kZGIrujy5WuPi-czhcJQSD9EI=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F08%2Fsobasalad-melissahemsley.png?itok=M3hcihU5)

 

 

 

 

 

 

##  Soba Noodle Salad Tossed With Sesame Spicy Fried Mushrooms: Melissa Hemsley 

 

Serves

 2 

 



Total Time

 30 Minutes 

 



 

 

Ingredients

    250g of mushrooms  

   3 tbsp of black and white sesame seeds  

   2 bundles of buckwheat (soba) noodles  

   1 fresh chilli, finely chopped or a pinch of chilli flakes  

   2 tsp of maple syrup  

   1 tbsp of coconut oil  

   1 big handful fresh coriander, stems finely chopped  

   1 small ripe avocado, chopped or sliced  

 



  

 For the quick ‘pickled’ cucumbers  


   ½ medium cucumber  

   Juice of ½ lime, slice the rest of the into wedges  

   Sea salt  

 



  

 For the dressing  


   1 big clove of garlic, finely chopped  

   1 tbsp of rice vinegar  

   1 tbsp of tamari or soy sauce  

   2 tsp of toasted sesame oil  

   2 tsp of chilli sauce  

 



  

 



Method

 Step 1 

Finely slice the cucumber and pop into a small bowl with the lime juice and a pinch of sea salt then scrunch the cucumber so it’s coated.



 Step 2 

Set aside.



 Step 3 

In a medium bowl, mix all the dressing ingredients together.



 Step 4 

Heat up a large frying pan or wok, melt the coconut oil and roughly slice the mushrooms.



 Step 5 

Add the mushrooms and let fry on a medium high heat for about 5 minutes, stirring every now and then until the mushrooms release their liquid and they start going golden at the edges.



 Step 6 

Add the chilli, sesame seeds and maple syrup, stir and let fry with the mushrooms for a final minute.



 Step 7 

Bring a medium saucepan of water to the boil and cook the noodles according to packet instructions – typically around 4-5 minutes,



 Step 8 

Drain and immediately rinse with cold water, shake off any excess water, a little water is fine then tip into a medium bowl (in which you have mixed all the dressing ingredients together).



 Step 9 

You want to mix the noodles with the dressing straight away so that it stops the noodles sticking.



 Step 10 

This salad is great warm or cold from the fridge – just toss everything together with spring onions and coriander and top with the avocado and quickly pickled cucumbers plus the leftover lime sliced into wedges.



 



 

 

 

 

 

 

Visit [JustAddMushrooms.com](https://www.madewithmushrooms.com/)

 

 

 

 ![](https://media.sheerluxe.com/0jCXs17ATUwhUFUA1Bo7lMZCKn4=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F08%2Fsmokedtofunoodlesalad.png?itok=AVQ0VsIh)

 

 

 

 

 

 

##  Smoked Tofu Noodle Salad: Waitrose &amp; Partners 

 

Serves

 4 

 



Total Time

 20 Minutes 

 



 

 

Ingredients

    200g of soba noodles  

   2 tbsp of toasted sesame oil  

   200g of smoked tofu, cut into 24 pieces  

   3 tbsp of rice vinegar  

   1 clove of garlic, crushed  

   1 lime, finely grated zest and ½ the juice  

   1 red chilli, finely chopped  

   200g of sugar snap peas, halved lengthways  

   1 bunch salad onions, shredded  

   1 ripe mango, peeled and sliced  

 



  

 



Method

 Step 1 

Bring a large pan of water to the boil, then add the noodles.



 Step 2 

Return to a simmer then cook for three minutes. Drain and rinse gently with plenty of cold water, then drain and toss with one tsp of sesame oil.



 Step 3 

Heat 1 tsp of the sesame oil in a non-stick frying pan over a high heat.



 Step 4 

Cook the tofu cubes for three minutes. Meanwhile, whisk the remaining sesame oil with the vinegar, garlic, lime zest and juice and chilli. Season.



 Step 5 

Add the sugar snap peas to the pan and cook for a further minute to heat through.



 Step 6 

Toss with the cold noodles, dressing, salad onions and mango to serve.



 



 

 

 

 

 

 

[Visi](https://www.waitrose.com/home/recipes/quick_and_easy_recipes/vegetarian-recipes.html)t [Waitrose.com](https://www.waitrose.com/)

 

 

 

 ![](https://media.sheerluxe.com/MJncqswcvh1Df7izWnYEwoV9xRM=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F08%2Fnoodlesaladwithgreensandteriyaki.png?itok=nOThZ6ry)

 

 

 

 

 

 

##  Noodle Salad, Greens, Teriyaki &amp; Spicy Cashews: Nina Parker, Saucy 

 

Serves

 2 

 



Total Time

 20 Minutes 

 



 

 

Ingredients

    200g of cooked soba noodles/brown rice  

   160g of silken tofu, sliced  

   3 handfuls of spinach, chopped  

   2 handfuls of coriander, chopped  

   80g of edamame beans (can be frozen)  

   100g of broccoli, blanched in boiling water for 3 minutes  

 



  

 For the teriyaki sauce  


   9 tbsp of soya sauce  

   9 tbsp of white wine vinegar  

   3 level tsp of sugar (to balance out the salt and ginger)  

   1 level tbsp of grated and finely chopped ginger  

 



  

 For the spicy cashews  


   100g of cashews  

   5 tbsp of sunflower oil  

   3 pinches of dried chilli  

   A pinch of salt  

   2 tbsp of sesame seeds  

 



  

 



Method

 Step 1 

Boil a kettle and add the edamame to a bowl.



 Step 2 

Then pour the boiled water over the bowl.



 Step 3 

Leave for a couple of minutes and then drain.



 Step 4 

Prep the other vegetables.



 Step 5 

Add the cashews to a frying pan and set onto a high heat.



 Step 6 

Let them colour on one side for 30 seconds or so, and then add the sunflower oil, sesame seeds, salt and chilli.



 Step 7 

Turn down the heat a little and allow everything to mix and infuse together.



 Step 8 

 Remove when the cashews are lightly golden and try not to do burn the sesame seeds.



 Step 9 

Roughly chop a few handfuls for the salad and store the rest in a jar for another day.



 Step 10 

Put the ingredients for the teriyaki sauce in the same frying pan and bring to the boil and then simmer for 1 minute and.



 Step 11 

Then remove from the heat. It should be quite punchy.



 



 

 

 

 

 

 

Visit [Waterstones.com](https://www.awin1.com/cread.php?awinmid=3787&awinaffid=69421&ued=https%3A%2F%2Fwaterstones.com%2Fbook%2Fsaucy-saucy%2Fnina-parker%2F9781527276321)

 

 

 

 ![](https://media.sheerluxe.com/U_Sf633k0rAAJ-M3GJuP9I6n_UA=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F08%2Fwholegrainglassnoodlesaladwithsmokedtofu.png?itok=KFsKaDgo)

 

 

 

 

 

 

##  Glass Noodle Salad With Smoked Tofu: David &amp; Charlotte Bailey, Fresh Veggie Kitchen 

 

Serves

 2 

 



Total Time

 20 Minutes 

 



 

 

Ingredients

    125g of dried wholegrain rice vermicelli  

   1 carrot, cut into thin strips  

   100g of mangetout, cut into thin strips  

   30g of coriander, chopped  

   150g of mixed sprouts (e.g. mung beans, chickpea, lentil)  

   100g of smoked tofu, thinly sliced  

   1 tbsp of sesame seeds, lightly toasted  

 



  

 For the dressing  


   2 garlic cloves, finely chopped  

   45g of fresh root ginger, finely chopped  

   1 red chilli, deseeded and finely chopped  

   3 tbsp of unrefined brown sugar  

   Juice of 4 limes  

   2 tsp of tamari  

 



  

 



Method

 Step 1 

Put the noodles in a bowl, pour boiling water over them and leave to soak for four minutes.



 Step 2 

Drain in a sieve and then run cold water over the noodles until they have cooled down.



 Step 3 

 Drain well and leave to one side.



 Step 4 

To make the dressing, in a pestle and mortar, crush together the garlic, ginger, chilli and sugar until they form a paste.



 Step 5 

Add the lime juice and tamari and stir.



 Step 6 

Put the carrot, mangetout, coriander, sprouts, smoked tofu and noodles in a large bowl and gently mix together by hand, then pour over the dressing and continue to mix by hand until the dressing is well incorporated.



 Step 7 

Sprinkle over the sesame seeds and serve.



 



 

 

 

 

 

 

Visit [Waterstones.com](https://www.awin1.com/cread.php?awinmid=3787&awinaffid=69421&ued=https%3A%2F%2Fwaterstones.com%2Fbook%2Ffresh-veggie-kitchen%2Fdavid-and-charlotte-bailey%2F9781911624097)

 

 

 

 

  

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[Life](/life)

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  15 October 2025  

 [##  Go Behind The Scenes At Our Sukkot Lunch  


 

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[Life](/life)

/

  01 October 2025  

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 [Life](/gold/life)/

  15 September 2025  

 [##  8 Thoughtful Gift Ideas For Older Relatives &amp; Friends  


 

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 [Life](/gold/life)/

  15 September 2025  

 [##  The Name To Know For Sophisticated &amp; Compassionate Care In Later Life  


 

 ](/life/the-name-to-know-for-sophisticated-compassionate-care-in-later-life) 

 

 

 

 

           

 

 

 

 

 



  

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