Asian crispy rice noodle salad with aubergine, red pepper, peanuts & carrots

BBQ season = experimental salads to go alongside BBQed foods outdoors

Here, I’ve made an Asian crispy rice noodle salad with aubergine, red pepper, peanuts & carrots in a preserved black bean, fresh coriander & chilli dressing. All vegetables, all flavour, gluten free!

Start by searing the aubergine sticks in non-stick pan or wok for about 5 minutes to char slightly before adding other vegetables, fry briefly & add cooked rice noodles - then leave noodle / veg mix in pan to cook for 10 mins on low heat or till noodles crispy on bottom.

Add vegetable oil / toasted sesame oil to pan if sticking during cooking process.

Ingredients

Red pepper
Fresh ginger
Fresh garlic
Grated carrot
Aubergine
Peanuts

Dress with mixture of honey, soy sauce, lime juice, sesame oil and preserved black beans in chilli oil.

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