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||Fresh ginger, grated (Main)|
|1 tsp||Soy sauce|
|1 packet||Noodles, buckwheat or egg noodles work well (Main)|
|1 drizzle||Sesame oil|
|1 packet||Snow peas|
|1 serving||Roasted capsicum|
|1 serving||Spring onion, chopped, to taste|
|1 bunch||Fresh herbs|
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- 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.
- Cook and refresh your noodles as per packet instructions. Once cool, toss the noodles with a little sesame oil.
- Add blanched, chopped spring veges such as asparagus and snow peas, roasted capsicum, chopped spring onion and lots of fresh herbs.
- Add the dressing at the picnic to keep it extra fresh.