Veggie num num : Sesame Noodle Salad

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Looking for a light tasty dinner for Meatless Monday? This is a very simple and tasty warm salad full of filling and healthy ingredients. Use a combination of your favourite vegetables; this dish is great for cleaning up whatever is left in the fridge. Make sure to include the mushroom though! Fresh egg noodles are by far the best and should be available in the cold section of your Supermarket or Ethnic Grocer. Happy Healthy, quick and super easy… enjoy!!

Preparation time: 15mins
Serves 4

1 tbs peanut oil
1 tsp sesame oil
2 tbs sesame seeds
1 tsp palm sugar
1 tbs vegetable stock
1 tbs sweet chilli sauce
1 tsp miso paste
1 chilli, diced
350g (12 oz) fresh egg noodles
1 carrot, sliced thinly
½ orange capsicum (bell pepper), sliced
3 shallots (spring onions), diced
150g (5 oz) large flat mushrooms, sliced
1 tbs fresh coriander (cilantro), roughly chopped

Prepare the noodles to packet instructions. Drain and set aside.

In a large frypan or wok heat the oils. Add the sesame seeds and toss for 1 minute until golden.

Add the palm sugar, stock, sweet chilli, miso and fresh chilli, toss until combined.

Add the vegetables and stir-fry for 3-4 minutes until mushrooms are tender. Add the noodles and toss until heated through and well combined; remove from heat and toss through the coriander.

Serve warm topped with extra coriander.

Great as an evening meal or a even cold as a side salad for a BBQ or summer party.