Rainbow noodle salad with Dijon mustard dressing

Name: Rainbow noodle salad with Dijon mustard dressing
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 200 g dried whole-wheat noodles (use GF certified buckwheat noodles for gluten free); 2 large carrots (peeled and cut into matchsticks); 1 red pepper (deseeded and cut into matchsticks); 1 yellow pepper (deseeded and cut into matchsticks); 6 radishes (cut into matchsticks); 1 cucumber (spiralized, or cut into matchsticks); 100 g fresh, cooked edamame beans; 1 tsp sesame seeds; 1 tsp black sesame seeds; 5 tbsp olive oil; 2 tsp white wine vinegar; 2 tsp Dijon mustard; 3 tsp honey; Pinch salt and pepper

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Prep Time: 15 minutes

Cook Time: 5 minutes

Total: 20 minutes

Servings: 4

Cost: $11.10 /serving

Author : Nicky Corbishley

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Rainbow noodle salad with Dijon mustard dressing

Step 1

Boil a large pan of water, add the noodles and cook as per pack instructions. Drain and run under cold water. This prevents the noodles from sticking together.

Step 2

Place the noodles in a large bowl, add the carrots, peppers, radishes, cucumber and edamame beans. Toss together and divide between four bowls. Sprinkle on the white and black sesame seeds.

Step 3

Place the dressing ingredients into a small bowl and whisk until combined. Serve with the rainbow salad.