Zingy noodle salad with passion fruit & green chilli
This delightful noodle salad is fresh, zingy, tropical, and herbaceous (+ vegan) - in short, it’s New Zealand Sauvignon Blanc on a plate which just so happens to be our recommend wine pairing.
On the nose a New Zealand Sauvignon Blanc offers up a bouquet of passionfruit, citrus and sweet pea, and on the palate it is layered and generous with concentrated tropical fruit flavours. The dressing echoes the salad to a tee - it is laced with passion fruit, floral honey and pyrazine notes from finely diced green chilli. While this dish appears light and summery the veggies are in season here in the UK in the winter too, so it can be enjoyed all year round.
Toasted cashews offer a lovely crunch and some welcomed satiating fat, and some crispy seaweed echoes the wine’s clean, saline finish.
Prep time: 15 mins
Cooking time: 10 mins
This recipe serves 2 people.
Ingredients:
90 g brown rice noodles (2 ‘nests’)
10 spears sprouting broccoli (160 g)
100 g shredded kale
75 g (½ cup) frozen edamame beans
2 medium carrots
4 spring onions
small bunch coriander
small bunch mint
2 tbsp cashews
2-4 sheets crispy seaweed
Dressing:
2 passion fruit
1 lime, juice and zest
1 green chilli
1 tbsp white wine vinegar
4 tbsp olive oil
½ tsp sea salt
Method:
Blanch the noodles as per the package instructions, then drain and rinse with cold water.
Chop the broccoli spears into bite-sized pieces, then steam the edamame, broccoli and kale together, just for 2-3 minutes. Drain and allow the steam to bellow off well.
Lightly toast the cashews in a medium oven, then coarsely chop.
Grate or ‘matchstick’ the carrots, finely slice the spring onions, and chop the herbs.
To make the dressing, finely dice the green chilli, zest and juice the lime, and scoop out the passion fruit flesh. Shake all the ingredients together in a jam jar until emulsified.
Toss together your noodles, veggies and dressing, then top the salad with the chopped cashews and some scrunched seaweed.
Enjoy!