MaryLee's Healthy Food and Easy Cooking - Rice Noodle Salad

Hello again,

I have said a few times now that I love to cook and try different dishes. Eating is such a social event it is a shame to miss out on it. There is nothing better than to have friends around either for lunch or dinner having a little banter going while you are cooking up a storm.

Going to a restaurant you always have to wait for the waiter/waitress to come around, meals do not always come together, people are waiting to be seated so you can not just sit and relax after the meal is over. There is always a bit of pressure you have to settle the bill and leave.

I much prefer to be at home where there is no time frame and you know everyone will get the meal at the same time and best of all you get to enjoy each others company.

Here is a simple meal I hope you will try, it’s for two but easy enough to double if having more people.

Rice Noodle Salad

1 small sweet potato cut into 1 inch cubes
1 red bell pepper, thinly sliced
½ small butternut squash peeled & seeded cut into 1 inch cubes
2 tbsp extra virgin olive oil
6 oz rice noodles – soaked in boiling water 5 min or till tender
Cup mangetout peas sliced long ways
4 shitake mushrooms sliced
2 sprigs of coriander
8 large prawns uncooked and peeled (may substitute with gilled tofu)

Preheat oven 200 degree C

Put sweet potato, butternut squash, red bell pepper, prawns in roasting pan, toss with oil and roast approximately 20 minutes or until tender. Prawns may cook quicker so may have to take them out earlier. Allow to cool.
(If using tofu then rather than roasting, grill separately.)

Pile noodles into two bowls and top with roasted vegetables and prawns and sprinkle with chopped coriander.

Make it a little more challenging and fun by using chop sticks rather than the usual cutlery. How much fun will that be.