Crunchy Vegetable Noodle Salad with Peanut Dressing

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 387kcal

Author Michelle Ordever

Ingredients

300 g dry weight egg noodles, cooked according to package instructions and cooled
120 g 1 can sliced bamboo shoots in water, cut in thirds lengthways
140 g 1 can sliced water chestnuts cut into strips
130 g baby corn cut in quarters lengthways
150 g sugar snap peas cut in half lengthways
1 red bell pepper cut into thin strips
2 carrots cut into thin strips
6 spring onions finely chopped (reserve some to garnish)

For the dressing

30 ml rice wine vinegar
30 ml soy sauce
75 g peanut butter 30% less fat
1 tbsp clear honey
1 tbsp peanut oil
1 garlic cloves crushed
½ piece fresh ginger peeled and grated
25 g sesame seeds reserve some to garnish
30 g unsalted peanuts to garnish, optional

Instructions

Place the noodles and the prepared vegetables into a large bowl and mix together well.
Whisk all of the dressing ingredients together until well combined.
Pour the dressing over the noodles and vegetables and mix well.
Divide between 6 airtight containers.
Garnish with the peanuts, and reserved spring onions, and sesame seeds.
Refrigerate for up to a week.

Notes

The nutritional information is approximate and worked out by using online resources. I am not a doctor, or dietitian, or providing medical advice, and hold no responsibility for the complete accuracy of calorie counts and nutritional information. I advise you check your own resources if you are using recipes to lose weight. All weight loss programmes should be followed on advice from a doctor.

Nutrition