Noodle Salad with an Asian Sesame Dressing

img_3397This noodle salad is so perfect for the holiday season. Yes, it’s the perfect time to eat everything in sight (including ALL the cookies and roast potatoes) but sometimes I feel like something a bit lighter.

This is such a quick and easy meal, taking 15 minutes (if that!) in total. Super easy for a packed lunch or just to make a huge bowl to share amongst friends. It’s delicious with some baked tofu or avocado stirred through as well.

The best part of it all has to be the dressing, packed with punchy flavours of savoury, smoky and sweet. Toasted sesame, one of my favourite ingredients gives a deep flavour whilst the Comvita Manuka honey gives a subtle sweetness.
(Also, just as a little tip, this honey and slices of ginger steeped in hot water is the best sore throat cute, definitely neccessary after a few too many nights out!)

img_3396

Noodle Salad with an Asian Sesame Dressing dairy free, gluten free
Serves 2

This noodle salad is a quick meal full of fresh flavours. Elevate it by adding herbs like coriander and make it more filling by adding protein of your choice! The dressing also works perfectly on char grilled broccoli to make a nice side salad.

2 nests of thin rice noodles
1/4 English cucumber, sliced thinly or with a mandolin
Handful of dried wakame seaweed
Green vegetables e.g. sugarsnap peas, broccolli
Sesame seeds, for garnishing
Optional: herbs such as coriander and mint

4 tbsp toasted sesame oil
1 tbsp soy sauce
1 tbsp apple cider vinegar
1-2 tbsp honey (start with one and adjust to liking)
Grated fresh ginger, to taste
Pinch of chilli flakes

Boil  water in a kettle and put noodles in a pan. Cover the noodles with hot water and set aside for 10 minutes. (You do not need to cook them by turning on the stove, you just need to let them soak.)

While the noodles are soaking, also soak the wakame seaweed.

Prepare the rest of the vegetables by slicing them to manageable size.

Once noodles and wakame have soaked, drain them and rinse them with cold water.

Mix all the ingredients in a big bowl and stir as much dressing as needed.

Serve immediately.
If making in advance, keep all the ingredients separate and mix when serving.

This post was kindly sponsored by Comvita Manuka honey. I’ve always been a big fan of their products and I’m so happy I got to partner with them. All opinions are my own.

Zoodles with a Herb & Tahini Dressing

Zoodles with a Herb & Tahini Dressing | Add A LittleI seriously think this is one of my most beautiful posts – just look at the colour of all these beautiful vegetables!

Zoodles with a Herb & Tahini Dressing | Add A Little

Not gonna lie, there is a slight photo overload but I don’t even care because I could stare at these zoodles forever. Just imagine if I had some edible flowers on hand. *heart eye emoji*

Zoodles with a Herb & Tahini Dressing | Add A Little

Not only do these look incredible, but they taste amazing too! I’ve seriously been living off this recipe, plus a few add ins, ever since I got back to London!

Zoodles with a Herb & Tahini Dressing | Add A Little

So how’s everyone been? I can’t believe summer is pretty much over – I guess I was having so much fun that it went by like a flash!
I’m actually quite excited about Autumn though – not too cold that my circulation stops but also cool enough to layer up and be cozy!

Zoodles with a Herb & Tahini Dressing | Add A Little

Zoodles with a Herb & Tahini Dressing vegan, dairy free, gluten free
Serves 2

This is a beautiful and easy lunch idea. It makes the most of the wonderful summer produce and highlights all the flavours. The dressing gives it a nice creamy richness whilst the herbs lift the dish and add a nice spark of flavour. Feel free to add in any extra vegetables, I love adding cherry tomatoes as they add a lovely sweetness, but fruits like pomegranate works equally well to add a pop of colour and sweetness!

2 zucchini (any colour)
1 tbsp light tahini
1 tbsp lemon juice (or substitute with apple cider vinegar)
Water, to thin it out (start with a teaspoon and work your way up until desired consistency)
Herbs of your choice, I like coriander and parsley
A few radishes, sliced thinly
Sea salt and black pepper

To make the dressing, mix the tahini, lemon juice and water.

When fully combined, add the herbs and salt and pepper.

Leave the dressing to the side and spiralise your zucchini. You can also use a julienne peeler.

Mix the zoodles and the dressing and leave to ‘marinade’ for about 10 minutes so the zoodles soften slightly.

When ready to serve, top with radishes and remaining herbs, as well as any other vegetables or fruits.

Zoodles with a Herb & Tahini Dressing | Add A Little

Zoodles with Thyme Sautéed Mushrooms

Zoodles with Sautéed Mushrooms | Add A Little

Don’t let the title fool you – although this dish sounds super simple, it’s anything but!

Zoodles with Sautéed Mushrooms | Add A Little

Zoodles are lightly sautéed so they still retain their bite but are topped with the most fragrant thyme and sake sauteed mushrooms to bring out the incredible earthy flavour.

Zoodles with Sautéed Mushrooms | Add A Little

Sake is like my secret weapon, of course you can use it interchangeably with white wine in this recipe, but either way, make sure you use something as it really takes this dish from boring to tantalising to your senses.

 

 

Zoodles with Sautéed Mushrooms vegan, gluten free, dairy free
Serves 1

This is a super light, healthy and quick dish to make but tastes amazing. The earthiness of the mushrooms are perfect with the light zoodles and the garlic infused olive oil that you add at the end bring the dish to an amazing close.

1-2 zucchini, spiralised (if you don’t have a spiraliser, look here!)
Handful of mushrooms
Fresh or dried thyme
Dash of sake (or white wine)
Extra virgin olive oil
Salt and pepper, to taste
Garlic infused olive oil (to serve)

Add some olive oil to the pan and sauté your zucchini with a pinch of salt.

After about 2 minutes, they should be lightly cooked but still retain their texture. Set aside.

Heat a non stick pan to high and without adding any oil, add your mushrooms and a pinch of salt.

Let them sit for a minute until they’ve browned on one side and then stir.

Add the thyme and black pepper and sauté until slightly fragrant, then add the sake.

Wait for the sake to evaporate and then you can add the mushrooms to the zucchini.

Serve immediately.

Zoodles with Sautéed Mushrooms | Add A Little