Prep time
10 minutes
Cook time
20 minutes
Total time
30 minutes
Yield
Serves 1 main or 2 sides
INGREDIENTS :
- (Optional) 1¼ tsp Blue Butterfly Pea Powder
- Water for cooking noodles
- 225 g uncooked rice noodles
- Juice of ½ a lemon (1-2 tbsp)
- 1 cup salad veggies of choice, chopped
- 1 handful of pea shoots (or other microgreens of choice)
- 2 tbs low sodium Tamari (or soy sauce, non-gluten-free option)
- ½ tsp fresh ginger
- 1 tsp sweet chili sauce
- 1 tsp peanut butter
- 1 tsp sesame oil
Garnish:
- Spring onions, finely chopped
- Unsalted peanuts
- Sesame seeds
- Lime wedge
INSTRUCTIONS
- Follow package instructions to prepare rice noodles. Dissolve Butterfly Pea Powder into the water before boiling the water or adding noodles. Once the noodles are ready, drain the water and run the noodles under fresh cold water for a few seconds.
- Place the noodles in a salad bowl or serving plate and unevenly drizzle lemon juice. Set aside for 2-4 minutes till the noodles have changed color to a light pink/purple. Add veggies and pea shoots.
- Dressing: Blend the remaining ingredients together until well combined.
- Mix the dressing into the salad or serve on the side.
- Garnish with spring onions, peanuts, sesame seeds and a lime wedge.