Easy noodle salad & coconut dressing recipe | TASTE

Ingredients

• 3 baby beetroot, peeled
• 500 g a mix of broccoli, sugar snap peas and green beans
• 300 g egg noodles, cooked and drained
• Fresh mint, to garnish
• For the dressing, whisk:
• 1 x 400 ml coconut milk can
• 2 t dried chilli flakes
• 1 garlic clove, finely chopped
• 1 t fish sauce
• 1 x 5 cm fresh ginger piece, peeled and grated
• 1 T soya sauce
• Sea salt and freshly ground black pepper, to taste
• 1 lime, juiced and zested