Peanut and ginger noodle salad

This flavoursome combination uses packet noodles — buckwheat or egg noodles work well — and fresh spring veges.

Peanut and ginger dressing

1 Tbsp	Sesame oil
1 Tbsp	Rice vinegar
1 Tbsp	Lemon juice
1 Tbsp	Peanut butter (Main)
1 Tbsp	Honey
1 Tbsp	Fresh ginger, grated (Main)
1 tsp	Soy sauce
1 tsp	Mirin

Noodles

1 packet	Noodles, buckwheat or egg noodles work well (Main)
1 drizzle	Sesame oil
1 bunch	Asparagus
1 packet	Snow peas
1 serving	Roasted capsicum
1 serving	Spring onion, chopped, to taste
1 bunch	Fresh herbs

Directions

1. Make a peanut and ginger dressing by mixing sesame oil, rice vinegar, lemon juice, peanut butter, honey and freshly grated ginger, with soy sauce and mirin in a screwtop jar. Shake well and chill.
2. Cook and refresh your noodles as per packet instructions. Once cool, toss the noodles with a little sesame oil.
3. Add blanched, chopped spring veges such as asparagus and snow peas, roasted capsicum, chopped spring onion and lots of fresh herbs.
4. Add the dressing at the picnic to keep it extra fresh.

Check out Warren's other picnic recipes

• Picnic pie
• Picnic brownies
• Seafood salad