Rainbow Bell Peppers with udon noodles
SERVES: 3 DIFFICULTY: Medium COOKING TIME: 15 minutes
Blanched vegetables make for a crisp, vibrant salad
INGREDIENTS
- 1/2 of each Red, green & yellow bell pepper (sliced)
- 4 Spring onions (finely sliced)
- 290g Snow peas (sliced diagonally)
- 180g Hakubaku Organic Udon
- 20g Sesame seeds (toasted)
- 1 small handful Baby spinach leaves (finely shredded)
DRESSING INGREDIENTS
- 2 tsp Fresh ginger root (minced)
- 60ml Soy sauce
- 45ml Rice wine vinegar
- 60ml Peanut oil
- 45ml Sesame oil
- 1 dash Hot pepper sauce
- 2 cloves Garlic (minced)
METHOD
- In a small bowl, combine all the DRESSING INGREDIENTS.
Whisk well then set aside.
2. Cook noodles according to packet instructions. Drain, then place in a large serving bowl. Set aside.
3. Place all the vegetables in a metal strainer and dip into a saucepan of boiling water for 30 seconds (until warm but still crisp). Drain well.
4. Place vegetables on top of udon noodles. Pour dressing over the top and toss gently to coat all ingredients.
5. Divide between bowls. Sprinkle with sesame seeds and serve.
Enjoy!
