Rainbow Veggie Rice Noodle Salad

A delicious and healthy family meal packed full of nutritious veggies!

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My absolute favourite cuisine has to be Asian; Chinese…Thai…Japanese…Vietnamese…I love it all and swear I could eat this food 24/7!  Many people consider this to be “treat” food, confined to only a weekend takeaway but I try to incorporate it into our everyday healthy eating as much as possible. One of my favourite Asian dishes to whip up during the summer is my Rainbow Veggie Rice Noodle Salad!

There really is no better time for fresh healthy ingredients than summer. As much as I love the warming comfort food of winter, nothing beats a delicious and vibrant summer salad, especially one that can be thrown together in just a few minutes.

But even the healthiest of meals can sometimes cause discomfort as I discovered in both my pregnancies! I suffered so badly with indigestion and heartburn, to the extent that I avoided eating a lot of my favourite food simply because I feared the repercussions so much. Luckily I eventually found some really effective over the counter medication and the symptoms stopped as soon as I had my children but it really has given me a new found sympathy for anyone who suffers longterm.

For more information about indigestion and heartburn and for suggestions on how to treat it naturally visit Rennie Indigestion and Rennie Heartburn.

Thankfully I am now enjoying all my favourite food discomfort free; including this delicious Rainbow Veggie Rice Noodle Bowl.

The salad dressing is super mild, meaning its perfect for kids. Packed full of fresh and raw vegetables it’s a fantastic way to get your kids to eat a rainbow of veggies!

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Rainbow Veggie Rice Noodle Salad

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★★★★★ 5 from 2 reviews

• Author: Ciara @ My Fussy Eater
• Prep Time: 5 mins
• Cook Time: 5 mins
• Total Time: 10 minutes
• Yield: 2-4
• Category: Main Meal

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Description

A delicious and healthy family meal packed full of nutritious veggies! | My Fussy Eater blog

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Ingredients

• Salad:
• 1 large carrot
• 1 medium courgette / zucchini
• 1 red pepper
• palm sized piece of red cabbage
• 2 tbsp tinned sweetcorn
• 1 tbsp sesame seeds
• 8 stalks tenderstem broccoli
• 90g dry rice noodles
• Dressing:
• 1 tbsp sesame oil
• 1 tbsp sweet chilli sauce
• juice of 1/2 lime
• 1/2 tbsp cold water

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Instructions

1. Boil the kettle and whilst you are waiting make a start on the salad.
2. You can either spiralize or grate the carrot and courgette into a large bowl. Chop the red pepper and red cabbage into thin strips and add to the bowl, along with the sweetcorn and sesame seeds.
3. Chop the tenderstem broccoli into small stalks and place in a saucepan with boiling water. Cook on high for 3 minutes or until the broccoli has just started to soften. Remove from the heat and add the rice noodles. Cover the saucepan with a lid and leave for 5 minutes.
4. In the meantime make the salad dressing by mixing all the ingredients in a jar or cup. You may need to add more or less water than stated depending on how you like the consistency.
5. Once the rice noodles are soft, drain the water away and add the broccoli and noodles to the salad. Pour in the salad dressing and mix well until everything is well combined.
6. Serve immediately.

1 Serving (including dressing)52919.5 g372 mg12.2 g1.7 g93.5 g20.6 g23 g

Disclosure: This post has been sponsored by Rennie but all thoughts and opinions are my own.