Summer Veg Noodle Salad with Zingy Ginger Dressing

(serves 2)


- 2 portions brown rice noodles, cooked according to packet instructions
- 1/4 cucumber, chopped into matchsticks
- 1 spring onion
- 1 red or yellow pepper, chopped into matchsticks
- a handful of radishes, sliced thinly
- a handful of salad leaves, washed
- 1/2 cup edamame
- a handful of coriander, chopped
- 1 tbsp toasted sesame seeds

- 4 tsp EA x Moju Ginger (S)Hot sauce
- 2 tbsp tamari (or soy sauce)
- 2 tsp honey, maple syrup or brown sugar
- 2 tsp olive oil
- 1/2 tsp rice wine vinegar
- 2 tbsp toasted sesame seeds

- Toss together the noodles (cooked and drained), chopped veg and salad leaves in a large serving bowl
- Combine all of the dressing ingredients in a separate, small bowl
- Pour the dressing over the noodle salad and combine until everything is coated
- top with chopped coriander and the remaining sesame seeds, and an extra splash of (S)hot sauce if you can take the z