Asian-style noodle Kilner jar salad

Ingredients

For the dressing

• 1 tbsp peanut butter
• 2 tsp soy sauce (or tamari sauce for a gluten free version)
• 2 tsp sesame oil
• ½ tsp chilli flakes
• 1 tsp rice wine vinegar
• Water

For the salad

• 100g fresh noodles* (rice noodles for a gluten free and vegan version)
• 1 stick of celery, sliced
• 4 radishes, sliced into wedges
• Large handful of frozen soya beans
• 3 leaves of Chinese leaf lettuce, finely shredded
• 1 spring onion, sliced

Method

In a bowl whisk all the dressing ingredients with a splash of water until smooth. Pour into the bottom of the jar. Defrost the soya beans in boiling water then drain.

Layer the noodles on top of the dressing, then the celery and radish, then soya beans and top with the crunchy spring onions and Chinese leaf lettuce. To serve, tip everything into a bowl and give a good stir.

Chef’s tip: Soya beans can be found in the freezer section of most supermarkets.

The key to jar salads is the order they are put into the jar. Put the dressing in the bottom and then layer firmer vegetables at the bottom, the protein in the middle and the leafy greens at the top so they don’t get wet.

Our thanks to Love the Crunch for providing this recipe

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