Peanut & Rainbow Vegetable Noodle Salad

Peanut & Rainbow Vegetable Noodle Salad

I love the freshness of this noodle salad. It’s packed full of colour and crunch and completed with a punchy sweet chilli raspberry sauce. The Maravilla Raspberries create the perfect tartness for this sweet chilli sauce as well as a fantastic bright and completely natural colour. You’ll want to dip anything and everything into this. My advice is to make sure you have all of your veg prepped before cooking the noodles so that once they are done you’re ready to go. Any extra sweet chilli raspberry sauce can be kept in a jar in the fridge for dipping. I love it with summer rolls, corn chips and even drizzled over hummus.

Ingredients

| Serves 4 |

 For the sweet chilli raspberry sauce

• 1 tbsp olive oil

• 1/2 shallot (or half a white onion), finely diced

• 2 cloves of garlic, crushed

• 1 large red chilli chopped with seeds removed

• 2 birds eye chilli, finely chopped

• 300g Maravilla raspberries

• 2 tbsp red wine vinegar

• 150g granulated sugar

• 1/2 tsp sea salt

For the noodle dressing

• 1 thumb-sized pieces of ginger, roughly chopped

• One garlic clove

• Juice of 2 limes

• 60g peanut butter

• 2 tbsp honey or maple syrup

• 2 tbsp toasted sesame oil

• 1 tbsp tamari

For the noodles

• 125g vermicelli rice noodles

• 75g carrot, peeled with a julienne peeler or grated

• 50g red cabbage, finely sliced

• 50g white cabbage, finely sliced

• 50g radishes, finely sliced

• 1/2 red pepper, finely sliced

• 50g mangetout, blanched and cooled

• Small bunch coriander, finely chopped

• 1 chilli, finely chopped

• 75g roasted peanuts, roughly chopped

  To serve

• Fresh lime wedges, chopped peanuts, chilli and sweet chilli raspberry sauce

 Method

• Begin by making the sweet chilli raspberry sauce. In a medium saucepan heat the oil over a medium heat and add the onion. Cook until soft and translucent (5-7 mins). 

• Add the garlic and cook for another 1-2 mins.

• Add the chopped chillis and cook for another minute. Then add the raspberries and cook until soft and broken down (about 3-5 mins) 

• Add the vinegar and stir to combine.

• Now add the sugar and salt and allow the mixture to come to the boil before reducing to a simmer and allowing it to cook for 10  minutes or until it has reduced slightly.

• Allow the sauce to cool completely before straining through a sieve.

• Combine the noodle dressing ingredients in a high speed blender, or magimix (I use a nutribullet for this).

• Cook noodles according to packet instructions and allow them to cool in ice cold water before draining well. Place the noodles into a large bowl. Add the chopped veg, peanuts and dressing. Toss well before arranging onto plates.

• Finish the noodle salad with some freshly chopped chilli, peanuts, coriander and a generous drizzle of the sweet chilli raspberry sauce. I like to serve a little more on the side too.

If you are looking for more salads try this sesame, ginger and peanut slaw or this Asparagus, quails egg salad.