Recipe: Ruby's Rainbow Noodle Salad

All my friends and family say this is their favourite recipe I make. It’s so easy, healthy and full of flavour that I make it at least once a week. I change up the ingredients based on what I’ve got in, but here is a rough guide to the recipe. I almost don’t want everyone to know how easy it is, as they may stop visiting me and start making it themselves!

This recipe is super adaptable, if you don’t have some of the ingredients just miss them out. Pretty much any variation is tasty!

I use rice noodles if I want something light and soba noodles if I need something more hearty

Handful cucumber sticks (seed scraped out with a teaspoon as I prefer crunchy over soggy)

Handful carrot sticks

Handful red pepper sticks

3 x spring onion

Small handful of coriander

1 block Tofu

2 Tbsp Peanuts

Half Tbsp sesame oil

1 inch grated fresh ginger

2 Tbsp Soy sauce

2 Tbsp Peanut butter

3 Tbsp water

1 Tbsp Maple syrup

Splash rice wine vinegar

Half a Lime juice

Squirt of sriracha

Sesame seeds

1. Heat the oven to 180c

2. Cut the tofu into strips or cubes. Place them in-between two layers of kitchen roll and put something heavy like tins on top to weigh it down and remove the liquid from the tofu. Leave for at least 5 mins, but the longer the better

3. Cook the noodles to packet instructions, and when done drain them then rinse under cold running water. This cools them down & stops the cooking process. Toss in a little bit of sesame oil to prevent them sticking together

4. Make the dressing by whisking all the ingredients together, give it the taste test & adjust a little if you need more sweetness / salt / acid.

5. Toss the tofu very lightly in a small amount of oil & soy sauce, and bake for 15 mins. Alternatively you could fry for 2 mins on each side.

6. Chop your veg

7. Put your noodles, tofu & veggies and into a large bowl. Toss with the dressing. Sprinkle with peanuts, sesame & coriander