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Almond & baby bok choy noodle salad

This Asian-inspired salad packed with greens is a crunchy addition to any table

4SERVES
10MIN PREP
5MIN COOK

INGREDIENTS

  • 100g rice noodles, cooked as per pack instructions
  • 100g snow peas, cut in half
  • 2 bunched broccolini, cut into 5cm pieces
  • 1 head baby bok choy, roughly chopped
  • ⅓ cup Tamari almonds

Dressing

  • ⅓ cup orange juice
  • 3 teaspoons sambal oelek sauce
  • 2 tablespoons peanut oil
  • Salt and pepper to season
COPY TO CLIPBOARD

METHOD

  1. Rinse noodles under cold water and set aside. Meanwhile, blanch the snow peas, broccolini and bok choy in a pan of boiling water until just tender. Drain and refresh in cold water.
  2. In a large bowl, toss together the noodles, snow peas, broccolini and bok choy.
  3. Whisk together the orange juice, sambal oelek sauce and peanut oil. Season with salt and pepper. Pour dressing over salad and gently toss to coat evenly. Serve topped with almonds.
  • 100g rice noodles, cooked as per pack instructions
  • 100g snow peas, cut in half
  • 2 bunched broccolini, cut into 5cm pieces
  • 1 head baby bok choy, roughly chopped
  • ⅓ cup Tamari almonds

Dressing

  • ⅓ cup orange juice
  • 3 teaspoons sambal oelek sauce
  • 2 tablespoons peanut oil
  • Salt and pepper to season
COPY TO CLIPBOARD
  1. Rinse noodles under cold water and set aside. Meanwhile, blanch the snow peas, broccolini and bok choy in a pan of boiling water until just tender. Drain and refresh in cold water.
  2. In a large bowl, toss together the noodles, snow peas, broccolini and bok choy.
  3. Whisk together the orange juice, sambal oelek sauce and peanut oil. Season with salt and pepper. Pour dressing over salad and gently toss to coat evenly. Serve topped with almonds.

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