RICE-NOODLE SALAD WITH ALMOND SAUCE

STEPS TO SUCCESS:

For the sauce: Before leaving for work, place all the sauce ingredients, except the extra almonds, in a blender and blend until smooth. Transfer the sauce to a container and add the remaining chopped almonds.

For the noodles: When lunch time arrives, place the rice noodles in a bowl and cover with boiling water. Set aside for 2 minutes, then gently untangle the noodle balls with a fork. Microwave on high for 1–2 minutes or until they’re cooked. Drain.

To serve: Transfer the almond sauce to a bowl and microwave until warm. Toss with the drained noodles and top with the sliced vegetables and fresh coriander.

WHAT YOU’LL NEED:

FOR THE SAUCE:

¼ cup roasted and salted almonds

½ lime, juiced 2 cm piece ginger, grated 2 tbsp hot water 1½ tbsp soy sauce ½ tbsp honey Small pinch garlic flakes 2 tbsp chopped almonds, extra

FOR THE NOODLES: 2 balls rice noodles (about 110 g)

TO SERVE:

2 baby cucumbers, thinly sliced 2 radishes, quartered 1 carrot, thinly sliced 1 spring onion, thinly sliced Handful fresh coriander, ripped

TIP

Keep the leftovers in the office fridge for lunch the next day.

To make meal prep at work easier, slice all the veggies at home, place in an airtight container, and refrigerate at the office until you need them.

As a cheaper alternative, peanuts can be used instead of almonds.