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Avo and Sweet Chilli Glass Noodle Salad

Vibrant and satisfying, this salad will put a spring back into your step

Aish, we’ve all been there.

You know, that moment when you tell yourself very sternly: yep, this is definitely gonna be the last forkful.

After which you try to console yourself that it really would have been the last forkful, if only that perfectly crispy golden roast potato hadn’t ‘magically’ appeared on your plate. If only that little glint of light hadn’t bounced off the honey glazed ham and right into your eye. If only you hadn’t been sitting so damn close to the intoxicatingly sharp aroma of Mother Dumpling’s chilli and garlic prawns…

Before you know it, you’re lying under the Christmas tree nursing a serious food baby with the velvety smooth sounds of Michael Buble’s Christmas album (on repeat) as your one and only digestive aid. It lasts for hours. And then some because – let’s be real -you just know you won’t be resisting dessert.

If your Christmas was all about the nom-noms (as ours always is), you might be feeling like January is primetime to pull back and detox a little. You’re craving something lighter and fresher than turkey and gravy, something that is easy to knock out but still big on flavour and satisfying.

Well friends, look no further than this wickedly easy glass noodle salad from our Asian Bites series on Scoff Food! These gloriously slippery and pretty noodles are bathed in a sweet chilli dressing, then introduced to a trio of flavours and textures in the form of creamy avocado nuggets, crunchy walnuts, and vibrant fresh chillies.

Ah yes, the description alone puts a renewed spring in our step!

Serves
2
Ingredients

2 avocados, chopped into chunks
100g dried glass noodles
handful of walnuts, roughly chopped
1/4 tsp dried chilli flakes, or 1 whole red fresh chilli, sliced

for the dressing
2 1/2 tbsp sweet chilli sauce
1/2 tsp sesame oil
1/2 tsp light soy sauce
1/8 tsp salt
2 pinches ground white pepper

Aish, we’ve all been there.

You know, that moment when you tell yourself very sternly: yep, this is definitely gonna be the last forkful.

After which you try to console yourself that it really would have been the last forkful, if only that perfectly crispy golden roast potato hadn’t ‘magically’ appeared on your plate. If only that little glint of light hadn’t bounced off the honey glazed ham and right into your eye. If only you hadn’t been sitting so damn close to the intoxicatingly sharp aroma of Mother Dumpling’s chilli and garlic prawns…

Before you know it, you’re lying under the Christmas tree nursing a serious food baby with the velvety smooth sounds of Michael Buble’s Christmas album (on repeat) as your one and only digestive aid. It lasts for hours. And then some because – let’s be real -you just know you won’t be resisting dessert.

If your Christmas was all about the nom-noms (as ours always is), you might be feeling like January is primetime to pull back and detox a little. You’re craving something lighter and fresher than turkey and gravy, something that is easy to knock out but still big on flavour and satisfying.

Well friends, look no further than this wickedly easy glass noodle salad from our Asian Bites series on Scoff Food! These gloriously slippery and pretty noodles are bathed in a sweet chilli dressing, then introduced to a trio of flavours and textures in the form of creamy avocado nuggets, crunchy walnuts, and vibrant fresh chillies.

Ah yes, the description alone puts a renewed spring in our step!

GET THE METHOD →

Prepare the glass noodles by placing them in a large bowl and covering them completely with freshly boiled water. Use a pair of chopsticks to loosen the strands and then allow the noodles to soak for 10-15 minutes until they are translucent but still al dente. Drain the noodles in a sieve and give it a wee bang to ensure that there is as little moisture left over as possible.
Put the drained glass noodles into a large mixing bowl along with all of the ingredients for the dressing. Toss lightly to coat the noodles with the dressing.
Add the avocado, walnuts and dried chilli flakes/fresh chilli to the noodles and toss gently.
Serve the salad in a shallow dish with an extra drizzle of sweet chilli sauce, if desired.
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