RICE NOODLE SALAD
Serves 2-4 people
100ml Nojo Tahini Noodle Sauce (or more to your taste)
200g rice vermicelli noodles
2 tbsp olive oil, for frying
2 shallots, sliced
4 cloves garlic, sliced
½ red chilli sliced
thumb sized chunk of ginger, sliced
1 head of bok choi, or any greens (eg spinach, kale, chard), chopped
2 tbsp cashew nuts
handful fresh coriander, roughly chopped
- Pour boiling water into a bowl to cover the vermicelli noodles, cover and leave to sit for 10 mins until the noodles are soft.
- Heat the olive oil in a pan, add the shallots, garlic, chilli and ginger and cook over a medium heat for 5-10 mins, stirring occasionally. Leave to cool, and keep aside 1 tbsp of this mix to use as a topping for the salad.
- Drain the vermicelli and empty into a large serving platter or bowl. Add the onion mix, and pour on most of the Nojo Tahini Noodle Sauce and mix well until the noodles are nicely coated. Add the greens and the rest of the sauce and mix well until combined.
- Top with the cashew nuts, the 1 tbsp of onion mix and the coriander, and enjoy!