Greens with chilli soy dressing
Make that green veg languishing in the back of the fridge into a quick, flavour-packed noodle salad with a chilli and soy dressing.
For the dressing
- 1 tbsp oil (such as sesame or sunflower oil)
- 2 garlic cloves, chopped
- 1 red chilli, finely chopped or ½ tsp chilli flakes
- 2 tbsp soy sauce
- 3cm1¼in piece fresh root ginger, peeled and grated
For the noodles
Mix the dressing ingredients together in a bowl and set aside.
Steam the green veg until just-tender, then immediately run under a cold tap and drain well. You can do this advance and keep the veg in an airtight container in the fridge until ready to use.
Cook the noodles following pack instructions, then leave to cool.
Mix the cooled veg and noodles together in a bowl and coat in the chilli soy dressing.
If you have past-its-best greens that you don’t want to eat immediately, follow step 2 above, storing in an airtight container in the fridge. They can be added to pasta bakes, salads, soups or stir-fries.
Top the noodles with some chopped peanuts or sesame seeds, if you have some.
This can easily be made gluten-free, by using rice noodles and tamari instead of soy sauce.