COCONUT CURRY NOODLE SALAD WITH CORIANDER PEANUT PESTO

November 22, 2020 / Lyn Jones / 0 Comments

This noodle salad is perfect for lunch as it can all be prepped the day before hand, makes heaps and the flavour just continues to develop as it sits together.

Ingredients
250g soba buckwheat noodles
2 carrots, spriralized
2 zucchini, spiralized
button mushrooms
sweet capsicums (I like medley of small coloured ones but any would work)
1/4 cup Spring onion
1/ cup coriander leaves

Dressing
1/2 cup coconut cream
1 Tbs Soy sauce
1 heaped tsp freshly grated ginger
2 tsp tumeric
1 tsp garam masala
1/2 green chilli
juice and zest of 1 lime
1/2 cup (loosely packed) roughly chopped spring onion

Coriander and peanut pesto *
2 cups coriander leaves, firmly packed (use 1 large bunch – leaves, stalks, 2 well-washed roots)
1/2 cup roasted, unsalted, peanuts
1.5 tsp soy sauce
1/3 cup olive oil (a lightly flavoured one will be best)
1/2 tsp sesame oil
1/2 tsp fish sauce
1 tsp black vinegar or rice wine vinegar could work
juice and zest of one lime
1 spring onion, roughly chopped
1/2 a hot red chilli (or a whole mild one)
1 tsp freshly grated ginger
1 small clove of garlic, crushed

Cook noodles according to packet directions, rinse under cold water. Combine these with the spiralised carrot and zucchini, toss until well combined.

Dressing: Place all dressing ingredients in a blender or food processor and blitz until well combined. Pour over the noodles and mix well until the dressing is evenly dispersed among the noodles.

Steam the mushrooms whole for 3 minutes, or until just tender. Use a paper towel of clean tea towel to dry them, removing any residual dirt. Then slice thinly.

Very finely slice the capsicum, combine with mushrooms & noodles: mix together evenly.

Pesto: combine ingredients in food processor: until well combined looking slightly creamy.

Serve with pesto drizzled over salad and spring onion & coriander sprinkled over top.

NOTES

You could serve this as a warm or cold salad, but if your planning on reheating maybe keep the zucchini noodles separate until after you’ve reheated the rest as they tend to turn to mush when they get over cooked. The residual heat of everything else will warm them up enough.

This noodle salad is perfect for lunch as it can all be prepped the day before hand, makes heaps and the flavour just continues to develop as it sits together. A boiled egg would be an excellent addition to this salad if you;re worried about staying full without having meat in your lunch.

You do not have to cook the mushrooms if you prefer them raw. I do think that steaming them whole like this gives them just the right amount of tenderness that they soak up the flavours of the dressing and pesto but aren’t too slippery.

* The pesto makes more than you need, but you can also use it on this salad or on any grilled meat you like. It’s even good on avocado toast.

GREEN GODDESS NOODLE BOWL WITH GINGER MISO DRESSING

November 22, 2020 / Lyn Jones / 0 Comments

This makes for such a delicious lunch. It can be eaten warm or cold, is full of green veg, buckwheat noodles and a tasty immune boosting ginger laced dressing. Plus it can be vegetarian, vegan or filled with whatever choice of protein you’re into. Versatile, easy food that works just as well for lunch, dinner and easy to whip up for a crowd. The dressing soaks in and amps up the flavour. The different steps can all be done the night before if you’re having it for lunch; just layer in your lunch container and put it in the fridge ready to whip out the next day.     Serves 4

Ingredients
250g buckwheat noodles

Dressing
2 Tbs tamari
1 tsp sesame oil
1 Tbs freshly grated ginger
2 Tbs rice wine vinegar
1 tsp miso paste

2 x bok choy
3 cups English spinach, finely shredded
2 tsp lime juice
1 Tbs white sesame seeds, toasted
2 cups snow peas
2/3 cup podded edamame (if frozen, cover pods in boiling water and let stand for a few minutes)
2/3 cup spring onion, finely sliced
1 cup coriander leaves
1 avocado, finely sliced
1 cup finely sliced cucumber rounds, cut in half
1/2 tsp black sesame seeds (or more of white!)
1 tsp rice wine vinegar extra
1/2 tsp tamari extra
1 cup bean shoots
4 boiled eggs cooked to your liking (alternatively hot smoked salmon, grilled/roasted chicken etc)

1. Dressing –  Combine 2 Tabs each of tamari & rice wine vinegar. 1 tsp each of sesame oil, miso paste.  1 Tab freshly grated ginger.

2.Toast seeds, prepare vegies. Cook soba noodles by packet instructions. Make sure you cool under cold running water after cooking, then immediately toss with 3 Tabs of the above dressing.

3.Separate bok choy leaves, clean well then slice lengthways into 1cm strips. Steam over boiling water for 5 minutes, or until softened. Toss with the remaining dressing.

4.Dress spinach with the lime juice and toss with the box choy, spring onion and toasted white sesame seeds. Set aside.

5.Combine sliced cucumber with black sesame seeds, 1/2 tsp tamari and 1 tsp rice wine vinegar. Set aside.

Trim snow peas then steam over rapidly boiling water for 3 minutes, or until they brighten in colour.

Slice eggs in half.

Assemble salad: In each bowl place 1/4 of the noodles. Follow with 1/4 of the bok choy/spinach mixture, 1/4 of the snow peas, 1/4 of the edamame, 1/4 of the cucumber,  1/4 of the coriander leaves, 1/4 of the avocado, 1 egg and the bean shoots. Basically put everything you’ve prepared into bowls!

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