This is inspired by a Nigella Lawson recipe I read a while back, however I’ve tinkered with some of the ingredients to make it gluten free and to encompass some of the leftover meat from my roast dinner at the weekend.
Flat rice noodles
Left over roast pork
For the dressing:
Sweet Chilli sauce
A splash of sesame oil
Vegetable or sunflower oil
Soak the rice noodles until soft. Slice the peppers, cucumber and pork into fine sticks. Slice the spring onions and roughly chop the spinach.
Mix the dressing ingredients together in a separate bowl, taste it as you go to find the right balance, I think I used about 2 tablespoons of peanut butter, a tablespoon of sweet chilli, the juice of one lime and then tinkered with the soy and oil to taste. If your peanut butter is a bit hard, give it a quick blast in the microwave before mixing in with the other ingredients.
Mix all the salad ingredients and dressing together and serve. Some chopped coriander would go really nicely with this if you have some.
I made this for dinner this week then packaged some up for lunch the next day , no soggy salad just delicious, fresh peanutty goodness!