Thai-Style Glass Noodle Salad with Shony Seaweed
Garnished with seaweed, this salad is as vibrant as it is good for you, and as delicious as it is simple.
Time 20 mins
Seaweed is a natural accompaniment to Asian dishes, so we were delighred when Lucie Adams, writer of The Glow Within blog, shared this special salad recipe with us.
"Where my food comes from is incredibly important to me, so naturally I chose to use Mara Seaweed when I learned how they hand-harvest nutrient dense, fresh seaweed from pure, wild waters around Scotland's coastline, drying and blending it to retain the rich and natural flavours - that's real food!
Topping this salad with Shony added a beautiful depth of flavour and the additional boost of vitamins and minerals to help health keep your thyroid, hormones and immune system in tip top condition is always an added bonus."
- 1 tsp Shony
- Handful fine green beans
- 60g glass noodles
- 1 red chilli
- 1 yellow chilli
- 2 tbsp sesame oil
- 1/2 tin chickpeas (drained and rinsed)
- Small handful finely chopped coriander
- 1 tbsp cashew nuts
- 3 tbsp soy sauce
- Trim the ends of the beans and cut them in half.
- Put the glass noodles in a bowl, place the beans on top and cover both in boiling water. Gently separate the glass noodles with a fork.
- After 3 minutes, remove the beans and put them on a plate. Drain the glass noodles in a sieve and blanch them in cold water.
- Add the cashew nuts to a dry frying pan with the Shony and lightly toast until you can smell the aromatics. Remove the heat and set aside.
- Remove the stalk and seeds from the chillis and slice into fine rings.
- Heat the sesame oil in a pan and cook the chickpeas in the oil for a few minutes until slightly brown.
- Add the beans and chilli to the pan and fry them lightly with the chickpeas, before stirring in the glass noodles, coriander and cashews.
- Season with salt, pepper, a sprinkling of Shony and a dash of soy sauce to taste.