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Asian Style Noodle & Courgette Salad
Asian Style Noodle Courgette Salad
"A fresh and light Asian style courgette & noodle salad, packing in some great healthy veg including carrot, edamame, cucumber and courgette. Dressed with fresh coriander and lemon, this is a lightly flavoured salad perfect as a side dish or light lunch! This dish works really well as a side, or you could add something to it to make a more substantial salad – some grilled salmon would work really well (I will definitely be trying this). Alternatively you could have it on it’s own for a light and healthy lunch."
Serves1 Person
Preparation Time15 min
Cooking Time15 min
Cooking MethodSkillet
Ingredients
- 40 grams carrots, julienne
- 40 grams cucumber, sliced
- 1 small handful of coriander, finely chopped
- 1 lemon - juice only
- 1 small pinch of chilli flakes
- 1 teaspoon olive oil
- 1 clove garlic
- 50 grams edamame beans
- 50 grams rice noodles, medium
- 50 grams courgette, ribboned using a spiraliser, or sliced into thin strips with a speed peeler
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In a large bowl, mix together the carrots, cucumber, coriander, lemon juice, garlic, chilli flakes and olive oil (the first 7 ingredients).
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Bring a pan of water to the boil and add the edamame beans. Cook for 3 minutes and then remove with a slotted spoon and transfer to a bowl of ice cold water. Snap the noodles into smaller pieces and add to the same water and cook for 5 minutes (or as per packet instructions).
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Drain the noodles and add to a bowl of cold water. Once cooled add the drained edamame and noodles into the mixing bowl and stir everything together well. The mixture can be left in the fridge for 2-3 days if you don’t want to serve immediately. Feel free to serve the noodles warm if preferred.
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When you are ready to serve, heat a small frying pan or griddle pan and briefly saute the courgette – they will need barely a minute or two being constantly moved around the pan. You don’t want them to go too soggy.
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Mix everything together and serve!
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