Blog, lickthespoonblog, Positivity, Soul food, Uncategorized, Well-being

Food with love: Thai noodle salad with a peanut dressing (vegan)

I firmly believe that mindfully preparing, cooking, and eating wonderful, tasty foods can be an act of self-care and love. On a more basic level, in the veterinary world where we often work long hours, in high-pressure environments, we simply cannot function to our full capacity if we are hungry (or in my case, hangry!) or go for long periods without getting the nutrients and nourishment that we need.

As a locum vet I am frequently travelling about for work, and staying in a variety of locations, with variable cooking equipment available. Sometimes it can be hard to be able to prepare food easily, or sometimes I am just so tired from working long hours that I need to be able to turn to something quick and easy, preferably without the need for advanced kitchen utensils. It’s even better when I can make something large enough that I can take leftovers to work for the lunch the next day.

I am very lucky in that I have a few practices that I return to on a daily regular basis, and for one in particular, I hit the jackpot because I get to stay with my Godparents, and my Godmother, Rosie, is the best cook I know. Since I turned vegan, she has supported me by creating and cooking quick, delicious vegan meals for me to take to work, and she posts them on her cooking blog so that I can recreate them when I am working abroad or away. I had this salad last week, and I simply had to share it as it’s so healthy, vibrant and tasty, but can be made very quickly, and in batches for further meals. I’ve re-posted it below, so enjoy! If you would like more recipes like this, check out Lickthespoonblog where there are options for vegans, vegetarians, and omnivores alike!

“One cannot think well, love well, sleep well, if one has not dined well.” ― Virginia Woolf

From Rosie, with love:

Lunch at your desk

I’ve layered the noodle salad into a lunch box (a clip top jar works well too it’s just heavier to carry) so that you can mix it all together at your desk or simply dig down to get at the noodles in their dressing.

You can use whatever type of noodles you like with this (soba, egg, rice) – just cook them according to the instructions on packet and run under cold water to cool   TIP – If you are going to assemble the salad later keep cooked noodles in a bowl of cold water till you are ready to stop them sticking together

Again there is flexibility as to what vegetables you use   I have chosen peeled cucumber rather than the more traditional courgette (Chloe hates courgette) and mango rather than papaya.  Leave out what you don’t like and add anything you do.

This makes two portions   It will easily keep for two days in the fridge if layered like this and remain crisp and crunchy


Ingredients (serves 2)

  • 200g rice noodles
  • 1/4 cucumber, deseeded, cut into batons
  • 2 carrots, cut into batons
  • 1/4 red pepper, cut into batons
  • 1/4 yellow pepper, cut into batons
  • 1/4 ripe mango, cut into batons
  • 1 spring onion, finely diced
  • handful of watercress or spinach

For the peanut dressing

  • 1/2 red chilli, finely chopped
  • 1 lime
  • 2 tsp black sesame seeds
  • 1/2 tbsp finely grated ginger (see below)
  • 3 tbsp crunchy peanut butter
  • 1 tbsp maple syrup
  • 1 tsp cider vinegar
  • 1 tbsp soy sauce (or Tamari if going gluten free)
  • 10 basil leaves (optional)

To garnish

  • mint leaves
  • basil leaves
  • 1/2 lime, divided into quarters
  • black sesame seeds


  1. Prepare the noodles according to the instructions on packet   Leave in cold water whilst preparing the peanut sauce and vegetables
  2. Mix together all the ingredients for peanut sauce.  Don’t panic that water will make sauce too watery. Keep stirring it will come together To a thick coating sauce I promise!
  3. Drain noodles and combine with sauce
  4. Divide noodles between two bowls/lunch boxes
  5. Arrange the vegetables on top
  6. Place herbs, lime wedge, and extra sesame seeds on top.
  7. Put on lid and keep in fridge.
  8. Mix together to eat squeezing over extra lime juice to taste.
Layer one – Noodles with peanut dressing and sesame seeds
Layer two – add vegetables and sesame seeds
Layer three – add herbs and lime

I keep my root ginger in the freezer and finely grate it, skin and all, from frozen.  I then return the still frozen unused part to the freezer when I’m done ready for the next time. This avoids wasteage as I don’t manage to use ginger root frequently enough before it deteriorates in the fridge. I often keep chillies in the freezer too!

If you enjoyed this, let us know, and we can post more healthy, vegan recipes for you to try! Namaste.

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