Vibrant greens and Asian noodle salad – serves one adult, two small kids
This time of year I want crunchy vibrant greens - freshness with loads of flavour and this recipe is exactly that!! So simple and easy and can last for a good few days in the fridge and stay beautiful and bright! The dressing is amazing with SO many things..

I’m pretty addicted to it, in fact. 

Dressing - 
120ml sunflower oil - cold pressed and organic
60ml tamari or soy sauce 
40ml rice wine vinegar 
1 tbsp English mustard
70g caster sugar
15ml toasted sesame oil

Greens - 
Handful broccoli
1 x packet pre cooked Udon noodles
Handful Spring onions
Handful Sugar snaps 
Herbs (parsley and corriander) optional 

This makes enough for a generous lunch or dinner time portion or just add in another packet of noodles and slightly up the greens to make enough for two adults.

Blanche and refresh your veg before hand

Simply cook your noodles or if straight from a packet pop into a wok of frying pan with a little oil to heat through.

Blanching and refreshing is when you cook something and then plunge it into ice cold water. This stops the cooking process and works brilliantly with greens as it shocks the colour inside them to stay vibrant green.