Day 19: noodles and vegetables with a zingy dressing. This salad is real cheering up food. If your day has been a little grey, let this transport you to the hot and steamy streets of Bangkok, with their tuk-tuks, garlands of marigolds and fab street food. It’s quick and easy to make, and the colours of the vegetables alone should start cheering you up within minutes. And it’s so zingy it’s bound to blast you back to life via your taste buds. Just do it!
noodle salad with Thai dressing
150 gr fine bean or rice noodles
300 gr mange touts, rinsed and picked over
1 large carrot, julienned
1 clove of garlic, minced or grated
2 cm ginger root, minced or grated
1 small chilli, finely chopped, or chilli sauce to taste
4 tbsp soya sauce
2 tbsp sesame oil
juice of 1 lime
1 tbsp sugar or agave syrup
handful cashew nuts, roasted
4 spring onions, finely sliced
handful each coriander and mint leaves, roughly torn
Cook the noodles according to the instructions, rinse well and drain.
Blanch the mange touts for a few minutes in plenty of salted boiling water. Lift out and drain, and do the same with the carrot strips.
Put the noodles, mange touts and carrots in a serving bowl.
In a small bowl combine the garlic and ginger, soya sauce, sesame oil, lime juice, sugar and chilli, half the mint and coriander.
Pour over the noodles and vegetables and combine lightly but thoroughly.
Serve, topped with the rest of the mint and coriander, the spring onions and cashew nuts.