Kale, lime, mint, and ginger noodles

This week’s is my Kale, lime, mint and ginger noodles. Bursting with wholesome vegetables and a dressing that packs a punch. Enjoy and follow for more one pot wonders, Amanda Kale, lime, mint, and ginger noodles Cook time: NA mins | Prep time: 15 mins | Serves: 2 Ingredients. 125g rice noodles 30ml fish sauce 60ml of rice wine vinegar 1/2 tablespoon of fresh ginger grated 1 teaspoon of honey 1 lime - juice and zest 4 kale leaves - finely shredded 1 carrot - grated 10 cherry tomatoes cut in half 15 mint leaves whole 10 basil leaves Garnish: 1 tablespoon of sesame seeds 1 tablespoon of fried shallots 1 lime halved Method. 1. Prep ahead of time. Make the dressing by combining fish sauce, rice vinegar, ginger, honey, lime juice, and zest. Shake in a jar and store in the fridge. 2. Pour boiling water onto the noodles in a heat-proof bowl. Fill boiling water over the noodles and cover with a tea towel for 10 minutes. Once noodles are soft drain water out and rinse quickly with cold water. 3. While the noodles are soaking you can shred kale, grate carrots, cut cherry tomatoes, prep mint and basil leaves. See notes. 4. Add vegetables to the noodles and pour in the dressing. Combine well and garnish with sesame seeds, fried shallots, and a squeeze of extra lime juice. Notes: Prep the dressing ahead of time. This dressing with last for 1 week. Prep the veggies the day before for an extra fast and nutritious no-cook dinner.

Great

% Daily Values based on a 2,000 calorie diet