Pea Pod Noodle Salad
In this recipe, flavor is king. The secret’s in the dressing.
A perfect meal for the weekend
Zero-waste hero Radhika Khandelwal shares a recipe that is not only simple and delicious, it also aligns with the EAT-Lancet planetary health diet. She is a proud member of Chef’s Manifesto.
Prep Time:
15m
Cook Time:
5m
Serves:
2-3
Ingredients:
- 150 g pea shells (if young, please use whole; if old, please remove the fibrous thread and slice thinly)
- 200 g buckwheat noodles, cooked (or any other kind of whole grain noodles)
- 150 g julienned veggies (we had radishes, carrots, and hot red peppers)
- 1 bunch coriander (root, stem and leaves)
Dressing
- 3 tablespoons sesame oil
- 1 red chilli, chopped
- 2 tablespoons vinegar
- 2 teaspoons jaggery
- 3 cloves of garlic, chopped
- 1/4 inch ginger, grated
- salt, to taste
Preparation:
1.
Blanch pea pods (1 minute in boiling water, then shock with ice).
2.
Combine all the veggies and the coriander in a bowl with the noodles.
3.
In a separate bowl, whisk all the ingredients together to make the dressing. Combine both and serve!
