Of course the only week-long stretch of sun I’ve had in Leeds has to fall directly during the one time when I’m barely outside! It’s revision/deadline time again (hence my lack of posts) which involves me trying to remember the ins and outs of food processing while eating a lot of toast and re-watching Gilmore Girls.
At least it’s putting me in the mood for more fresh food like salads and simple, fruity desserts (like this tart – recipe coming soon!). It’s also a motivation for the brunch pop-up which Sarah and I are hosting this weekend. It’s a fully vegan menu and it’s all awesome. Potato waffles, buckwheat pancakes with miso caramel, cashew-coconut yogurt and much more!! Recipes for some of those will also be also be making their way onto here so keep your eyes peeled (what a gross saying, btw. I don’t want you to peel your eyes actually…).
This salad is the epitome of lazy summer lunchboxing. The noodles require soaking in boiling water for a few mins while you prep the dressing and veg. Toss it all together and that’s it! I made it as an instagram collab with Sainsbury’s using their pre-cut courgetti – just have to say that they’re great for if you’re on the edge of deciding whether a spiraliser is worth the investment or not (or, if you’re me and leave your spiraliser at uni and then desperately want courgette noodles whilst at home :/ ). This salad keeps super well in the fridge for around 3 days so basically with 10 mins of prep you have your lunch ready for half the week!
- ~120g dry rice vermicelli noodles , (about 2 nests)
- 300 g pre-cut courgetti , (or ~2 medium courgettes peeled into ribbons)
- 1 bell pepper , , seeds removed, cut into thin strips
- 1 red chilli , , seeds removed, finely chopped
- handful of fresh coriander , , chopped
- 2 spring onions , , finely sliced
- 3 radishes , , finely sliced
- 1/2 a small orange , , juiced
- 2 tsp raw sugar or maple syrup
- 1 tbsp miso paste
- 1 clove of garlic
- 2 tbsp dark soy sauce , (or tamari if needed)
- 1 tbsp toasted sesame oil
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar or rice vinegar
- Whisk all the dressing ingredients together until the sugar has dissolved OR place the dressing ingredients into a jar, seal with the lid and shake until the sugar has dissolved.
- Place the rice noodles into a large dish and cover with boiling water. Leave to sit for 5 minutes then drain.
- Toss the noodles, courgetti, bell pepper and chilli together with the dressing. Top with the coriander, spring onion and radish.