Waitrose and Partners
Sweet chilli & black garlic noodle salad recipe image by Shelina Permalloo

Sweet chilli & black garlic noodle salad

This vibrant sweet chilli & black garlic noodle salad by Shelina Permalloo is great as an easy midweek meal to use up any leftover veggies. 

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VegetarianHealthy1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook4 mins
  • Total time14 mins

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Ingredients

  • 100g green beans, trimmed
  • 200g Tenderstem broccoli, halved lengthways (or florets from a head of Essential Broccoli)
  • 250g egg noodles medium
  • 2 salad onions, finely sliced
  • ½ red pepper, thinly sliced
  • ½ yellow pepper, thinly sliced
  • 50g roasted cashew nuts, roughly crushed
  • 1 red chilli, finely chopped
  • ¼g of 25g pack coriander, roughly chopped

For the dressing

  • 1 tbsp Cooks' Ingredients Black Garlic Paste
  • 4 tbsp Thai sweet chilli sauce
  • 1 tbsp rapeseed oil
  • 2 tbsp light soya sauce
  • 1 lime, juice
  • 1 pinch ground white pepper

Method

  1. Bring a large pan of salted water to the boil, then add the green beans, broccoli and noodles. Cook for 3-4 minutes until the noodles have softened and the beans and broccoli are just tender. Drain and rinse under cold water, then drain thoroughly and transfer to a large mixing bowl.

  2. Mix the dressing ingredients in a small bowl, then set aside.

  3. Reserve some of the green part of the salad onions for later, then add the rest to the bowl of noodles. Add the peppers and the dressing, add most of the cashews and then mix together well. Transfer to serving plates and finish by sprinkling with the chilli, coriander, remaining salad onions and cashews.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,157kJ/ 276kcals

Fat

11g

Saturated Fat

1.8g

Carbohydrates

33g

Sugars

13g

Fibre

4.5g

Protein

8.7g

Salt

1.1g

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