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Rice Noodle Salad

GF DF V 

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This delicious rice noodle salad can be served cold or warm. Enjoy it with a side of kimchi (Korean cabbage pickle, great for the gut, my favourite) and feel free to play around with different vegetables of your choice. This dish combines a super plant based variety of micronutrients, protein, and complex carbohydrates - essential for steady, slow releasing energy & optimal wellbeing. 

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Red cabbage contains ever-so-important vitamin C, a crucial antioxidant needed in order for our bodies to have strong immune systems, it contains inflammation-fighting phytonutrients, vitamin K, which increases the amount of a specific protein required to maintain bone calcium, thus reducing the risk of osteoporosis. Add it raw in to salads, or as coleslaw, in soups, or you might want to try fermenting it and making your own red cabbage kimchi or sauerkraut. Mushrooms are great for immune boosting but also one of the only fruits/vegetables to contain plant based vitamin D (usually absorbed from the sun). They are rich in antioxidants and are a great plant source of protein. 

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Ingredients

Time: 20mins

Serves: 2

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Directions​​

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  1. Cook the noodles according to packet instructions. Drain and place to one side in large mixing bowl

  2. Wash the courgette and carrot and cut both ends off, place in spiraliser, one at a time, and spiralise, add vegetables to noodles. 

  3. Chop the red cabbage into thin slices, add to noodles.

  4. Marinate the mushrooms with a little garlic, salt & curry powder. Add to noodles.

  5. If using natto, thaw and place into noodles.

  6. Top it off with Thai basil leaves torn apart, chopped spring onion, and 'crushed' cashew nuts (simply give them a good bashing).

  7. Drizzle with some tamari, sesame oil, or dressing of your choice.

  8. If you would like it slightly warm throw it in a pan and give it a little heat.

  9. Otherwise enjoy!

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Tips: eat it with a side of kimchi or chilli. Mmm!

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