Thai noodle salad with grilled pineapple

• Vegan

• Produce

  • 1 Carrot
  • 2 Chillis, green
  • 1 cup Coriander
  • 1 Garlic clove
  • 1 tbsp Ginger
  • 1/2 cup Mint
  • 1/2 cup Peanuts, roasted
  • 4 thick slices Pineapple, fresh skin
  • 1 Telegraph cucumber

• Condiments

  • 1/4 cup Lime juice, freshly squeezed
  • 2 tbsp Tamari

• Pasta & Grains

  • 1/2 pack Rice stick noodles, thin

• Baking & Spices

  • 1 tbsp Brown sugar, soft
  • 1 tbsp Sesame seeds

• Oils & Vinegars

  • 2 tsp Sesame oil

Found on quitegoodfood.co.nz

Description

Ingredients

• ¼ cup lime juice, freshly squeezed
• 2 tbsp tamari (or substitute soy sauce)
• 1 tbsp soft brown sugar (or other sweetener of your choice)
• 2 tsp sesame oil
• 1 garlic clove, crushed or finely grated
• 1 tbsp ginger, finely grated
• Half a pack of thin rice stick noodles (approximately 180g)
• 4-5 thick slices of fresh pineapple, skin trimmed
• 1 telegraph cucumber
• 1 carrot
• 1 cup coriander (cilantro), approximate, roughly choppped
• ½ cup mint, approximate, roughly chopped
• ½ cup roasted peanuts, finely chopped
• 2-3 green chillis, finely chopped
• 1 tbsp sesame seeds (I used a mixture of black and white)

Directions

• Put all dressing ingredients into a small jar or other sealed container, shake to mix.
• Taste and adjust with more lime, tamari or sweetener to suit your taste. You want the dressing to be pretty strong, as the flavours will be more subtle once mixed with the salad ingredients.
• Preheat a griddle pan (or your barbecue/grill) to very hot.
• Cook whole pineapple slices for a few minutes on each side, until they have char marks.
• Remove from heat, cool for a few minutes and cut into even sized chunks. I left the core in, as cooking the pineapple softens it.
• Cook your rice stick noodles in boiling water for a few minutes, until just cooked. Keep an eye on them and taste often - you dont want to overcook them.
• Drain noodles and refresh under cold water, drain again then add to a large mixing bowl.
• Peel and shred or grate your carrot, add to the bowl.
• Use a vegetable peeler to make ribbons with your cucumber, add to the bowl.
• Add most of the chopped herbs, peanuts, chilli and sesame seeds.
• Add most of the grilled pineapple.
• Add dressing, then use your hands to toss everything together, ensuring the noodles are well coated with dressing and everything is evenly mixed.
• Arrange on a serving platter or salad bowl and garnish with extra pineapple, herbs, peanuts, chilli and sesame seeds.
• This salad is best served fresh (or within an hour or so) as the noodles will soak up the dressing and dry out over time.

Nutrition