Noodle Salad with a Kimchi-Mustard Dressing

Serves 1.

Ingredients:

• 50g glass noodles
• 1/2 can chickpeas
• 1/4 cucumber, julienned
• 2 carrots, julienned
• 4 radishes, sliced thinly

For the kimchi-mustard dressing:

• 1 heaped tbsp kimchi
• 2 tsp mustard
• 1 tbsp vegan mayo
• 1 tbsp rapeseed oil
• 1/2 juice of a lemon
• 1/2 tsp turmeric
• Salt and pepper

Optional:

• A handful of fresh herbs, chopped
• A handful of nuts or seeds, toasted and chopped

Method:

1. 1. Preheat your oven to 180. Add your chickpeas to a pan and drizzle with a little oil, then sprinkle some salt and pepper. Add them to the oven to roast for 25 minutes.
2. 2. Cook the glass noodles by boiling a kettle and pouring the water over the noodles in a shallow bowl. Cover with a tea towel and leave for 10-15 minutes to soften. Drain and rinse with cold water.
3. 3. Make your dressing by adding all the ingredients to a blender and whizz until smooth. Add a tiny splash of water if needed to loosen a little.
4. 4. Add the noodles to a bowl and top with the fresh veggies and roasted chickpeas. Drizzle over the dressing and garnish with herbs and nuts/seeds if you like!