If you’re anything like me all you want to eat on a balmy day is a giant fresh and zingy salad packed full of hydrating veggies and juicy fruits. This salad is perfect for those long summer days and nights. It’s a twist on a Thai noodle salad using chilled black bean noodles tossed with mung bean sprouts, snow peas, loads of fresh mint and coriander and smothered in a peanut sauce. The slices of sweet mango and bitter grapefruit contrast beautifully with the savoury sauce and make this salad so refreshing. Each bite is a juicy mouthful of heaven. This is the kind of dish I love to take to a summer BBQ to share with friends. It’s a great make-ahead salad as you can toss everything together then dress it just before serving and it tastes great alongside a cold beer.
Black bean noodles can be found in most health food stores and are protein packed so they bulk out the salad really well but you could easily sub in rice noodles or any other kind of noodle you fancy.
Summer Noodle Salad + Peanut Sauce
Serves – 4 Prep – 15 min Difficulty – Easy
400g black bean noodles, cooked and cooled completely (1 packet)
1 cup snow peas, sliced
1 cup mung bean sprouts
1 mango, sliced
1 medium grapefruit, sliced
1 avocado, sliced
1 cup coriander, roughly chopped
1 cup mint, roughly chopped
3 spring onions, roughly chopped
For the Sauce
100ml coconut milk
2 tablespoons peanut butter
1 teaspoon white miso
1 tablespoon tamari
1 tablespoon grated ginger
2 cloves garlic
juice of 1 lemon
1 red chilli, roughly chopped
First up make your peanut sauce by adding all the ingredients to a blender/ food processor and blending until smooth and creamy. Adjust the seasoning if need be and set aside.
To make the salad add all the ingredients to a large bowl and toss to combine. Transfer the noodle salad to a serving bowl and scatter over the fried shallots, peanuts and chopped chilli. Pour the sauce over the salad just before serving along with a squeeze of fresh lime.