Love the crunch noodle jar salad

crunch noodle kilner jarServes: 1

What you need:

For the dressing:
1 tablespoon peanut butter
2 teaspoons soy sauce
2 teaspoons Sesame oil
½ teaspoons chilli flakes
1 teaspoons rice wine vinegar

For the salad:
100g fresh egg or udon noodles
1 stick of celery, sliced
4 radishes, sliced into wedges
Large handful of frozen soya beans
3 leaves of Chinese leaf lettuce, finely shredded
1 spring onion, sliced

What to do:

  1. In a bowl whisk all the dressing ingredients with a splash of water until smooth. Pour into the bottom of the jar. Defrost the soya beans in boiling water then drain.
  2. Layer the noodles on top of the dressing, then the celery and radish, then soya beans and top with the crunchy spring onions and Chinese leaf lettuce. To serve, tip everything into a bowl and give a good stir.

Tip: The key to jar salads is the order they are put into the jar. Put the dressing in the bottom and then layer firmer vegetables at the bottom, the protein in the middle and the leafy greens at the top so they don’t get wet.



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