This ribbon salad makes a delicious light lunch. It is great for using up leftover vegetables that are lurking in the bottom of your fridge. The dressing will perk up even the saddest of veggies!
Ingredients (serves 2)
– One nest of rice noodles
– One leek
– Half a courgette
– One cucumber
– Two spring onions
– 3 tablespoons rice vinegar
– 2 teaspoons light soy sauce
– 1 teaspoon sesame oil
– 1 teaspoon fish sauce
– 2 teaspoon sesame seeds
1. Mix the rice vinegar, soy sauce, fish sauce and sesame oil together. Set aside.
2. Boil the kettle, pour the water over the rice noodles and leave to soften for five minutes. Drain and set aside when they’re cooked.
3. Heat a little oil in a saucepan. Slice the leek in half length-ways, then slice each length into four long strips. Saute in the saucepan on a medium heat.
4. Spiralize the courgette on the ribbon setting. If you don’t have a spiralizer, use a vegetable peeler to make ribbons. Add to the saucepan and stir occasionally.
5. While the leek and courgette are cooking, spiralize the cucumber on the ribbon setting again (or use the peeler). Slice the spring onions.
6. Combine the noodles, the warm and cold vegetables (you may want to drain the courgette and leek if the courgettes have released a lot of water) with the sauce and mix together well.
7. Sprinkle a teaspoon of sesame seeds over each of the portions.
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