Happy New Year! I wish you and your loved ones a very happy and healthy 2019 🙂
To kickstart a fresh new start, here’s a delightfully tasty noodle salad which is perfect for a tasty lunch as it works equally at home or in a lunch box – even better it keeps for a good few days and so is perfect for making on a Sunday and tossing on a plate or in a Tupperware for the following fews days.
After ‘putting up with’ school lunches Little S has decided to try out packed lunches as we realised that although her school tries really hard and gives her a proper cooked safe lunch every day, she just wasn’t eating it as it often wasn’t to her taste. So we’re embarking on a packed lunch journey which will make life even busier but will also provide a new opportunity for creating interesting and tasty safe lunches. Expect lots of salads, snacks and lunchbox friendly baked goodies in the next few months!
Noodle Salad
(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)
serves 4
175g spaghetti, cooked and refreshed in cold water
3 tbsp extra virgin olive oil
3 tbsp soy sauce
1 and 1/2 tbsp balsamic vinegar
1 and 1/2 tbsp sugar
1 tsp salt
1/2 tsp chilli paste or fresh finely chopped chilli
Veg to taste: I used cucumber and carrot ribbons and sweetcorn as they’re little S favourites. But roasted aubergine cubes, peppers (roasted or raw), spring onions, coriander and baby corn all work well too.
- Mix together the oil, soy sauce, balsamic, sugar, salt and chilli.
- Add the cooked, cooled spaghetti and toss well.
- Add the veg just before serving and toss again.
One Response
Liked it very much.