Hello!!
GARLIC AND CHILLI DRESSING
(perfect with my vegetable and noodle salad)
I love this, it works brilliantly with South East Asian flavours, its that classic combination of salty, hot, sweet and sour. This week I used it to dress my noodle and veggie salad, it was magnificent. It goes well with everything: a steak, prawns, tuna steak, chicken etc. (I used pork steaks for everyone else)
I used fresh noodles, 2 bags to feed 6 adults. I think that’s plenty, especially If you’re adding fish or meat. (Whilst we need some carbs in our diet, they can often be heavy in calories with very little nutrient value, so go big on the vegetables instead!). The dressing is oil free, but does need honey or maple syrup to balance the flavour, it’s worth it though!
Thinly slice a selection of veggies, I used courgettes, spring onions and carrots – you could use cucumbers, peppers, mango, mushrooms, red cabbage etc. Remember a variety of colours means you will obtain a maximum range of nutrients - think Rainbow!
Cook your noodles with a good drizzle of soy, when almost cooked through add a couple of handfuls of spinach, plus some herbs such as mint, basil or coriander.
Remove noodles from heat, allow to cool slightly add half of dressing and mix together. Now add your veggies and the rest of the rest of the dressing.
I topped the salad with chopped peanuts. (healthy fats) and crispy onions.
CHILLI DRESSING
2tbs Fish Sauce
2 tbs Lime juice (around 1 juicy lime)
2 tbs water
1 tbs Honey
1 chilli sliced (hot ones are good for this chopped very small)
1 clove of garlic (crushed)
Make in a jar, add all the ingredients, secure the lid and shake or mix in a bowl and whisk together. Taste the dressing, it may need slightly adjusting with a little more honey or lime. The dressing will last easily a few days if you manage to have any leftover!
