Summer Coconut Noodles & Salad

Ingredients

Salad

  • Rocket
  • Other lettuce torn into pieces
  • Greek salad dressing
  • Capsicum (red, green, yellow) thinly sliced
  • Sugarsnap peas

Coconut Noodles

  • Canola oil (1tsp)
  • Crushed garlic (1tsp)
  • Parsnip (grated)
  • Zucchini (diced)
  • Capsicum (red, green, yellow) chopped
  • Vegetable stock (1 cup)
  • Light coconut milk (165ml – tiny can)
  • Dried chives (1tsp)
  • Chili flakes (sprinkle)
  • 400gm flat rice noodles
  • Crushed ginger (1tsp)
  • Spring onions (finely chopped)

Method

Salad

  1. Prepare ingredients
  2. Toss ingredients in dressing just before serving

Coconut Noodles

  1. Heat oil in large frying pan.
  2. Add garlic and fry briefly.
  3. Add parsnip, zucchini and capsicum. Saute briefly.
  4. Add half cup of vegetable stock and cook to reduce.
  5. Add coconut milk, chives, chili flakes and noodles.
  6. Cook for a bit, adding salt & pepper to taste.
  7. Add crushed ginger and stir.
  8. Add spring onions, stir, and serve immediately with salad.