Favourite vegan receipe- Asian Noodle Salad by Jon Martin

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Ingredients:

red/yellow capsicums thinly sliced
bunch of kale-torn
quarter shredded wombok
half thinly sliced red cabbage
chopped bunch of corriander (including stalks)
2 carrots- julienne two handfuls of bashed penuts
2 fresh red chilli’s finely sliced
500g thick spagehetti
sesame seeds
6 sliced spring onions

Dressing:

third cup rice wine vinegar
third cup soy (salt reduced)
third cup olive oil
quarter cup sweet chilli sauce
2 tbls sesame oil
3 raw finely grated cloves garlic
3 raw tbls grated ginger
vegan oyster (mushroom) sauce
2 juiced limes

Method:
Once all ingredients prepped, and pasta cooked and cooled toss in a bowl. Combine dressing and shake in a jar vigorously and pour over salad. Eat immediately. Reserve some corriander leaves, fresh chilli and sesame seeds to sprinkle over finish product for presentation.

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