Roasted Brussels Rice Noodle Salad with Soy Ginger Dressing
I’m always a sucker for a good noodle salad, and this one with roasted Brussels and quick-pickled carrots is a favourite. Add some grilled tofu or serve with a crispy fried egg to make a complete meal.
a big handfulcoriander (cilantro) leavesroughly chopped
1/2cupunsalted lightly toasted cashews or peanutsroughly chopped
Soy Ginger Dressing
2teaspoonsfinely grated ginger
1clovegarliccrushed
5tablespoonsgluten-free soy sauce or tamari
1tablespoontoasted sesame oil
3tablespoonslemon or lime juice
1tablespoonpure maple syrup or golden caster sugar
1long red chilli, finely choppedde-seed for less heat
freshly ground black pepperto taste
Instructions
Preheat oven to 200C (400F). Place sliced Brussels sprouts onto an oven tray, drizzle with olive oil and season with salt and pepper. Roast 20-25 minutes or until tender and golden.
Combine carrot, rice vinegar and salt in a bowl, mix well and set aside 20 minutes to lightly pickle.
Bring a large saucepan of water to the boil and cook rice noodles 5-8 minutes or until just tender, drain well, then rinse under cold water to stop them cooking further. Allow to drain well.
Combine dressing ingredients in a small bowl and mix well to combine.
Combine cooked + drained noodles, roasted Brussels sprouts, pickled carrots and any juices, spring onion, coriander and cashews or peanuts in a large bowl. Pour over enough dressing to coat, mix well and serve.