recipe: Veggie Noodle Salad

This recipe has almost no cooking to be done actually, its really easy, crunchy and delicious for a summer night.

Serves 4:
200g hokkien egg noodles, 1 lebanese cucumber, 1 carrot, 200g bean sprouts, 200g baby spinach, 150g snow peas trimmed, 6 tbsp soy sauce, 2 garlic cloves crushed, 1 tsp grated ginger, 2 tbsp rice wine vinegar, 1 tsp sesame oil, 1 tsp dried chili flakes

1. In a small bowl combine soy sauce, garlic, ginger, vinegar chili and sesame oil. Taste and correct flavours (you want the vinegar to stand out a bit since you are going to used this to dress the noodles). Set aside.
2. Prepare noodles according to packet directions, drain and place in a large bowl. Add 1/3 of the dressing and toss to coat;
3. Boil some water and cook the snow peas for about 2 minutes (you still want them a bit crunchy);
4. Add the spinach and bean sprouts to noodles and mix;
5. Grate the carrot or cut it into thin matchsticks and add to the bowl;
6. Slice the cucumber lengthwise very thinly (use a mandolin if you have one), and add to the bowl. Add your snow peas and the remaining dressing. Mix everything well and taste (you might need some more vinegar or soy at this stage, just follow your instinct).

Let me know if you liked it!