Rainbow Noodles with Peanut Dressing

Wednesday, 7 January 2015


Watch out, January! We're coming to kick yo' ass.
The dreaded month of January has the potential to be grey, boring and a liiiittle bit dull. BUT! It totally doesn't have to be. It also have the potential to be crackers and awesome and woohoo wonderful. We have the power to make this January into a great month with positive thinking, numerous hot chocolates and this uh-mazing rainbow salad. In the immortal words of the Spice Girls, spice up your life. But with colourful vegetables, not actual spice. 
I've been craving fresh, Asian flavours since late December and this lunch recipe is perfect for those post-Christmas cravings, as it's bursting with fresh, colourful and crisp vegetables. Not to mention the nuttiest, zingiest, most addictive peanut butter dressing ever. This little lunch is the perfect way to charge into the New Year, healthy and happy and kicking butt. Oh and I'm currently enjoying my jar of Rainbow Noodles with a chocolate bar from my selection box. All about the balance, kids.
Also, as you can see, this salad is in a mason jar. Totally appropriate if you're planning on spending January sauntering around in Nike leggings and frequenting the gym. So on trend it hurts.
In mason jar salads (and peanut butter) we trust. 

For rainbow noodles with peanut dressing (makes 8 portions):

4 nests noodles, egg, rice or soba
2 peppers
250g soya beans
4 carrots
8 spring onions
sesame seeds or peanuts for a little crunch

For the dressing:
4 tbsp smooth peanut butter
2-3 tbsp hot sauce
2 tbsp white wine vinegar
2 tbsp soy sauce
125ml extra virgin olive oil
1 tbsp sesame seeds

This recipe can be easily halved, I made 8 portions as both Jack and I were on the Rainbow Noodles bandwagon.

Lets begin by prepping the vegetables. Peel and grate the carrots, deseed and chop the peppers, chop the spring onions and cook the soya beans. You could also chuck in any leftover cooked chicken or maybe a handful of beansprouts.
Cook the noodles according to packet instructions, drain and rinse under a tap until cold.


Now to whip up the dressing. Simply combined all the ingredients, peanut butter, hot sauce, wine vinegar, soy sauce, olive oil and sesame seeds.


Then stirrr like a crazy person until smooth. Decant into a jug (this will make it easier to pour).


Now lets assemble! Dressing first, followed by noodles, then a colourful combination of peppers, soya beans, carrots, onions and sesame seeds.


If you have enough jars then you can make up all your jars now, if not then crack out that tupperware and assemble throughout the week.
Keep all ingredients refrigerated until needed.


These little jars travel so well, you're going to be the envy of the office/classroom/boardroom for super important people.


Now all you have to do is tuck right in and show January who's boss!
Oh and remember to pack a fork!

4 comments:

  1. This is brilliant, I love this and the presentation, going on my list of new recipes straight away.

    ReplyDelete
    Replies
    1. Thank you! I love the presentation too, and happily it also means your lunch will transport easily and well xx

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  2. These look amazing. I've been looking for a cold noodle recipe so will definitely give this a try! x

    NINEGRANDSTUDENT: A Student Lifestyle Blog

    ReplyDelete
    Replies
    1. Thanks, Chloe :)
      I love a new lunch recipe, I find it oddly revitalising! xx

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