Rainbow Bell Peppers with udon noodles
SERVES: 4 DIFFICULTY: Medium
Blanched vegetables make for a crisp, vibrant salad
1/2 of each Red, green & yellow bell pepper (julienned)
4 Spring onions (finely sliced)
290g Snow peas (finely sliced, diagonally)
180g Hakubaku udon noodles
20g Sesame seeds (toasted)
1 small handful Baby spinach leaves (finely shredded)
6g 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)
In a small bowl, combine all the DREESING INGREDIENTS.
Whisk well then set aside.
Cook noodles according to packet instructions.
Drain, then place in a large serving bowl.
Place all the vegetables in a metal strainer and dip into a saucepan of boiling water for 30 seconds (until warm but still crisp)
Place vegetables on top of udon noodles.
Pour dressing over the top and toss gently to coat all ingredients.
Sprinkle with sesame seeds and serve.
Pour the dressing on top and gently toss to coat.