I’m sure you’re craving heat and colour as much as I am right now! Well, if I can’t have it outside, I’ll have it in my plate, thank you very much. Mix and match the vegetables in this quick, full of goodness lunch or supper, but pack as many colours in there as you can.
10 minutes preparation
1 large or 2 small red chicory heads, washed, finely chopped
1 scallion, finely chopped
6 or 7 cherry tomatoes, cut into quarters
6 or 7 radishes, topped and tailed, sliced finely
1 tablespoon green pepper, diced very finely
Small handful of pecans, walnuts or peanuts
Coriander to garnish
Toasted sesame oil
Salt and pepper
For the sauce
2 cm knob of fresh ginger
1 garlic clove
1 or 2 red chillis – according to your heat threshold!
1 tablespoon toasted sesame oil
1 tablespoon lime juice
2 tablespoons olive oil
Blitz the sauce ingredients in a mini blender. Add a little water or more lime juice to loosen it up if needed.
Cook the noodles in boiling water. Drain, toss them in a little sesame oil and season with salt and pepper.
Top the noodles with the vegetables and serve hot with the sauce on the side.
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