Alida Ryder has the most amazing work ethic, eachweek she pours recipes on to her website which always meet the criteria of colour, aroma, flavour and the ability to match her food to my wines.
Rainbow Asian noodle salad with peanut ginger dressing
Preparation time 5 minutes
Cooking time 10 minutes
Total time 15 minutes
4 cups cooked egg noodles, cooled
1 red, yellow and green pepper, de-seeded and sliced
4 spring onions, sliced
1 large carrot, julienned
2 cups sugar snap peas, julienned
1 baby red cabbage, thinly sliced
large handful fresh mint leaves
large handful fresh coriander
optional extras: bean sprouts, broccoli, green beans, spinach leaves
for the dressing
2 tablespoons smooth peanut butter
1 garlic clove, crushed
1-2 teaspoons crushed ginger (to taste)
1 teaspoon chilli oil (optional)
4 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon honey
1 tablespoon vegetable oil
2 tablespoons lemon juice
Combine all the ingredients for the salad in a large bowl.
In a smaller bowl, whisk together all the dressing ingredients.
Pour the dressing over the salad and toss to combine.
(This salad can be made and kept covered in the fridge, undressed, for 3-5 days)
Michael’s wine recommendation – CLICK HERE
Alida Ryder is one of my favourite food people. Excellent cook, recipe developer, great photographer. Her website has a huge following and she is doing things she could only have dreamed of a few years ago. She’s written two books Simple & Delicious and Cook from the heart. Click here to go to her fabulous website. Click here to buy her first e-book.