Fridge raid noodle salad with spicy peanut sauce

Feeds 2–4

Preparation time – 15 minutes

Cooking time – 5

Ingredients –

Salad ingredients –

200g rice noodles – vermicelli/ flat rice noodles/egg noodles – whatever you can find

2 spring onions – finely sliced

red or white cabbage or spring greens – finely sliced

¼ fresh pineapple or 3 rings from a tin – roughly chopped

1 carrot grated or spiralised

½ red onion – finely sliced

juice of 1 lime plus zest

small bunch or several sprigs of:

coriander (parsley/chives work too) – roughly chopped

mint – roughly chopped

dill – roughly chopped

(optional) kaffir lime leaves – finely sliced

red or green chilli – finely sliced

handful of peanuts (ideally dry roasted) – roughly crushed

Dressing ingredients –

50g peanut butter

a generous glug of soy sauce

3tbsp maple syrup or tbsp of brown sugar

½ clove of garlic – minced/grated

½ tsp chilli flakes – add to taste

juice of 1 lime

generous glug of sesame oil or water to loosen

 Instructions –

Prepare all ingredients as noted using up all those last bits of fruit and veg in the fridge. Grated apples, pears, melon, pomegranate etc all work well in this dish. Add everything into a large serving bowl and mix thoroughly.

Prepare the dressing as noted and adjust seasoning and spice to your preference and either serve drizzled and stirred through the salad or serve on the side and allow everyone to help themselves.