Vegetable Noodle Salad with Greens

180ml soy sauce
80g honey
180ml Borderfields cold pressed rapeseed oil
20ml Borderfields chilli infused cold pressed rapeseed oil (vary quantity to suit taste)
50g sugar
juice of 2 limes
20g finely chopped ginger
3 garlic cloves, finely chopped
[For the salad]
250g rice noodles or glass noodles, placed
into a bowl
1 head of Chinese cabbage, cut in half and
core removed and shredded
6 spring onions, thinly sliced
2 red onions, peeled and halved, then
thinly sliced
4 heads of baby pak choi, core removed and
thinly sliced
2 yellow and 2 red peppers, cut into thin
strips
1 small bunch of coriander leaves, picked
80g bean sprouts
20g sesame seeds, toasted
60g peanuts, toasted and roughly chopped
extra peanuts, for sprinkling

1
Pour boiling water onto the noodles and leave for 4-6 minutes until soft. Drain in a colander and run under cold water.
2
Place all the chopped vegetables into a bowl and add the sesame seeds and peanuts, add 1/2 the dressing to the noodles and mix well.
3
Season if needed then add the remaining dressing to the vegetables and mix the two together.
4
Add the coriander leaves and season to taste.

Vegetable Noodle Salad with Greens was taken from 69 of COOK VEGETARIAN

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180ml soy sauce
80g honey
180ml Borderfields cold pressed rapeseed oil
20ml Borderfields chilli infused cold pressed rapeseed oil (vary quantity to suit taste)
50g sugar
juice of 2 limes
20g finely chopped ginger
3 garlic cloves, finely chopped
[For the salad]
250g rice noodles or glass noodles, placed
into a bowl
1 head of Chinese cabbage, cut in half and
core removed and shredded
6 spring onions, thinly sliced
2 red onions, peeled and halved, then
thinly sliced
4 heads of baby pak choi, core removed and
thinly sliced
2 yellow and 2 red peppers, cut into thin
strips
1 small bunch of coriander leaves, picked
80g bean sprouts
20g sesame seeds, toasted
60g peanuts, toasted and roughly chopped
extra peanuts, for sprinkling

1
Pour boiling water onto the noodles and leave for 4-6 minutes until soft. Drain in a colander and run under cold water.
2
Place all the chopped vegetables into a bowl and add the sesame seeds and peanuts, add 1/2 the dressing to the noodles and mix well.
3
Season if needed then add the remaining dressing to the vegetables and mix the two together.
4
Add the coriander leaves and season to taste.