When I’m home late from a long day’s cooking but still craving something flavour-packed and comforting to round off the day, this is what I make. These are ingredients I tend always to have in my kitchen, but you could easily mix it up with whatever veggies are in your fridge.
I haven’t included it as an essential, but half a teaspoon of wasabi paste in place of the ginger works really well too. And as the noodles are chilled, they’ll happily sit in the dressing, making this a good option for packing into tomorrow’s lunchbox.
Salad Feasts by Jessica Elliott Dennison
First, bring a large pan of water to the boil then cook the noodles over a high heat for the time stated on the packet (around 5 minutes). Add the beans to the pan for the last 30 seconds of cooking then refresh the noodles and beans under plenty of cold water, drain in a colander and set aside.
Meanwhile, toast the sunflower seeds for 2 minutes in a frying pan (skillet) over a high heat so that they release their natural oils. Add the coconut to the pan for 30 seconds to lightly toast then transfer the seeds and coconut to a plate to cool.
In a large bowl mix together 1 teaspoon chilli flakes, the soy sauce and honey. Squeeze in the lime juice and add the ginger, then stir to combine. Shred the spring onions by cutting them finely on an angle, discarding any tough green upper layers, and slice the avocados. Add to the bowl.
Gently toss the cold drained noodles, beans, seeds and coconut in the soy sauce and avocado mixture. Have a taste – you may want to add more chilli flakes – then serve.
Egg noodles: soba noodles, rice noodles
Desiccated (unsweetened shredded) coconut: shaved fresh coconut, coconut chips
Sunflower seeds: pumpkin seeds
Lime: rice wine vinegar
Recipe excerpted with permission from Salad Feasts by Jessica Elliott Dennison, published by Hardie Grant Books July 2018.