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Spicy Radish Noodle Salad

Spicy Radish Noodle Salad
Serves: 2
PREP: 10 minutes
COOK: 10 minutes

This noodle salad hits all the flavour and texture notes: pleasant spiciness, crunch and smokiness from the radishes; brightness from the herbs and lime, and savoury satisfaction thanks to the soy-dressed noodles and spring onions. It makes a great lunchbox salad that travels well, or speedy, colourful supper. 

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Ingredients

  • 150g radishes, quartered 
  • 200g thick rice noodles 
  • 2 tbsp toasted sesame oil 
  • 2 tbsp light soy sauce 
  • 75g edamame beans 
  • 1 bunch spring onions, white and green parts sliced at an angle 
  • 50g cashews, toasted 
  • 1 small bunch coriander, leaves and stalks separated 
  • Lime wedges, to serve 

Method

  1. Heat a heavy-bottomed frying pan over a high heat for a couple of minutes to get blazing hot, then char the radishes in batches so as not to overcrowd the pan. Arrange them one cut side down for 2-3 minutes until blistered in places. Turn to char the other cut side for another couple of minutes, then repeat with the remaining radishes. Remove to a bowl. 
  2. Cook the noodles according to packet instructions, then drain and rinse under cold water. Shake dry, then transfer to a mixing bowl and toss through the sesame oil and soy sauce. Add the charred radishes, edamame beans, and all but a tablespoon each of the spring onions, coriander leaves and cashews. Finely chop the coriander stems (discarding any dry-looking or non-perky parts beforehand), and add these to the bowl too. Toss everything together, then transfer to bowls to serve. 
  3. Scatter over the remaining spring onions, cashews and coriander leaves and serve with lime wedges for squeezing over. 

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