Celery Noodle Bowl
Stuck for celery recipe ideas? We've got you! This noodle bowl is a delicious, veg packed bowl of green goodness. The delicious peanut chilli dressing brings it all together in a perfect blend of sweet, savoury, and spicy.
INGREDIENTS
150g rice noodles
1/2 head broccoli
2 sticks celery
1 apple
½ cucumber
50g roasted peanuts
DRESSING
¼ cup soy sauce
¼ cup peanut oil
Juice ½ lime
2 tablespoons rice vinegar
1tsp honey or maple syrup
½ tsp chili flakes.
1 tsp toasted sesame seeds
SUBSTITUTE VEG: Capsicums, Cauliflower, Beans, Carrots, Cabbage, Radish, Zucchini, Spinach, Pears
INSTRUCTIONS
Boil the noodles according to the instructions on the packet. Once cooked, remove from heat and drain out the hot water. Rinse well with cold water to remove the starch - this will prevent the noodles from sticking together.
Place the peanuts on a baking tray and cook for 8 minutes at 160 degrees Celsius until golden brown.
To make the dressing, combine all the ingredients listed above in a jar and shake well.
Chop the celery, broccoli, cucumber, and apple.
Place the rice noodles into the bowl and pour over half of the dressing. Make sure to shake the dressing before pouring. Use a pair of tongs or a spoon to coat the noodles in the dressing.
Add the chopped celery, broccoli, cucumber, apple, and peanuts to the bowl. Pour in the extra dressing and mix well to combine. Season with freshly cracked black pepper.
STORING LEFTOVERS
- Try to remember to store the dressing separately to the noodles.
- Store in an airtight container in the fridge for up to 3 days.
- Add a small amount of water to the dressing when ready to eat your leftovers.
