Seasonal Recipes

Asian harvest bowl

 

 

1 cup rice noodles, softened in boiling water & drained
1 bunch bak choi, roughly chopped
3 small Israeli cucumbers, sliced into strips
3 asparagus, thinly sliced
2 mini red radishes, finely sliced
1 small handful sugar snap peas, halved
3 tbs fresh peas, blanched
1 tbs fresh mint
1 tbs fresh coriander
2 small red salad onions, finely chopped
2 tbs fresh sprouts
1 tbs roasted cashews
1 poached chicken breast, shredded
2 tsp pickled ginger
Dressing:
 
1 tsp fresh ginger, finely chopped
1 clove fresh garlic, finely chopped
1 small hot green chilli, finely chopped
1 tbs fresh mint, finely chopped
1 tbs fresh coriander, finely chopped
3 tbs fish sauce
1 whole lime, zested & juiced
¼ round of palm sugar, finely shaved
½ cup coconut milk
1 tsp wasabi paste
Combine all the ingredients for the dressing, cover and allow to infuse for half an hour.
Combine all your bowl ingredients, dress with the dressing and serve!