Friday Feast: Green Bean Noodle Salad

For the dressing

• 1/3 cup rice wine vinegar
  
• 3 tablespoons cane sugar, coconut sugar, or honey
  
• 1 ½ tablespoons fish sauce (or use vegan fish sauce, or salt to taste then add a tiny drizzle of soy sauce, or liquid aminos)
  
• 1 teaspoon chili flakes
  
• ½ cup red onion, sliced very thin - or use a shallot
  
• 2 garlic cloves, minced
  

For the salad

• 140g uncooked bean thread noodles
  
• 2 cups julienned carrot
  
• 2 cups julienned cucumber
  
• 1 cup chopped fresh mint
  
• 1 cup chopped fresh basil
  
• 1 cup chopped coriander
  
• 1 cup toasted peanuts
  
• 2 tablespoons olive oil
  

Feel free to sub other veggies for the carrots and cucumber - like courgette noodles, red pepper, turnip, kohlrabi, radishes.

1. Place the first 6 ingredients in a small saucepan, bring to a simmer, simmer for five minutes and place in the fridge to cool.
   
2. Cook the noodles according to directions. Place drained rinsed noodles in a large bowl and top with veggies and herbs.
   
3. Toss well. Add the chilled dressing and herbs, tossing again.
   
4. Top with crushed roasted peanuts.
   

It’s been a long time since we’ve seen our parents living over in India/New Zealand so we’d love to have them for dinner. We’d happily have this on a beach in Mexico, Thailand or Vietnam by the way, with a driftwood bonfire backdrop, since we’re dreaming! Samin Nosrat, Jacinda Adern and Nigella Lawson would join us, as well as the musical trio Khruangbin, who would play their tunes into the night. Our kids would be there too and Greta Thunberg we’re sure would inspire them to do more for the planet. Food would be fresh and simple. Flame-grilled vegetables with delicious dressings, fresh, crunchy salads, pickles, chutneys and dips. Oh, and some margaritas to get everyone well lubricated before the feasting!