3 weeks ago
Asian Noodle Kilner Jar Salad
Image credit:- Love the Crunch
1 tbsp peanut butter, 2 tsp soy sauce, 2 tsp Sesame oil, ½ tsp chilli flakes, 1 tsp rice wine vinegar, Water
100g fresh egg or udon noodles, 1 stick of celery, sliced, 4 radishes, sliced into wedges, Large handful of frozen soya beans, 3 leaves of Chinese leaf lettuce, finely shredded, 1 spring onion, sliced
Here's how you do it
In a bowl whisk all the ingredients for the dressing till smooth adding a splash of water to thin the mixture.
Pour the dressing into the bottom of the jar first.
Defrost the soya beans in boiling water then drain. These can also be defrosted overnight in the fridge.
Layer the noodles on top of the dressing, then layer the celery and radishes, then soya beans and top with the crunchy sliced spring onions and Chinese leaf lettuce.
To serve, tip everything into a bowl and give a good stir or give it a shake and eat straight from the Kilner Jar.
Chef’s tip: Soya beans can be found in the freezer section of most supermarkets.
The key to jar salads is the order they are put into the jar. Put the dressing in the bottom and then layer firmer vegetables at the bottom, the protein in the middle and the leafy greens at the top so they don’t get wet.
if you want a more substantial salad add some cooked chicken.
This tasty Asian inspired salad packs a real crunch thanks to the celery, radishes, spring onions and Chinese leaf lettuce. Make it up the night before for a quick, easy and delicious lunch on the go.
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