ArtisanNI recipe | Spicy peanut noodle salad
At BITETOSAVOUR we’re always asked for recipe ideas for the amazing N.Irish artisan produce that we showcase and sell. You pick up a bottle of Blackberry & Thyme Balsamic from Armagh because it looks great … but what can you make with it?
So we decided to have a ‘Chef-in-residence’ for our website and our space in Souk in Belfast. We hadn’t seen it done before and we like to do new things, so it made sense! The perfect person to ask was Sarah Patterson of Little Pink Kitchen. We’ve known Sarah for a while, she’s fab and we love how she makes simple, tasty recipes that anyone can do. So every month she’s going to pop into Souk, pick up some ingredients and come up with something tasty…
Spicy peanut noodle salad
By BITETOSAVOUR Chef-in-residence, Sarah Patterson from Little Pink Kitchen
Northern Ireland produces some of the best food in the world. From our fruit and veg to our fish, our bakeries to our barmen, we have make really, really good food. So I’m kicking off this recipe series with oils and vinegars, which is a brilliant place to start. So I popped into Souk to meet Jenna Stevenson the Founder of BITETOSAVOUR to check out the oil range and to choose something for a recipe:
For this recipe I’m picking two great Northern Irish oil/balsamic producers:
Broighter Gold oils from Limavady are the backbone of most of my salad dressings, with the chilli oil saving many a bland meal!
Burren balsamics from Armagh have managed to make a range of vinegars with just that touch of sweetness, perfect for a salad dressing like this.
The two Northern Irish artisan products you’ll need for this dish
- Burren Balsamics – Armagh Bramley Apple infused balsamic (they have a handy smaller taster bottle)
- Broighter Gold – Thai Inspired Rapeseed
Spicy peanut noodle salad
Serves 2. Cooking time 10 minutes.
You will need:
2 nests egg noodles
1 red pepper
3-4 spring onions, to garnish
1 heaped tablespoon crunchy peanut butter
2 tablespoons Burren balsamic with apple
2 tablespoons Broighter Gold with thai spice
2 tablespoons light soy sauce (or tamari)
How to make it:
1. Cook the noodles according to the packet instructions.
2. Drain the noodles, and allow to cool.
3. Use a potato peeler to make ribbons from the carrot.
4. Finely slice the pepper.
5. Mix together the pepper, carrot and noodles.
6. In a separate bowl, whisk together the peanut butter, oil, vinegar and soy.
7. Pour the dressing over the noodle mix and stir well.
8. Finely chop the spring onions and coriander, and sprinkle over the noodles.
So – what could I do with the rest of the bottle?
• combine 1 tsp balsamic, 1 tsp wholegrain mustard and 3 tsp light olive oil for a simple vinaigrette
• toss with parboiled potatoes and oil before roasting
• use as a dipping sauce for breads and crudités
• use as a stir fry oil
• mix with lime juice and soy for a simple salad dressing
• use to coat sweet potato wedges before baking
About Sarah & Little Pink Kitchen
Sarah doesn’t just spend her days dreaming up fab artisan recipes for us, in her Little Pink Kitchen she cooks up tasty lunches that she will deliver right to your Belfast desk if you order here. If you’d like Sarah to help you come up with a menu for your party, or even if you just want to talk sandwich fillings, email her at firstname.lastname@example.org. For a touch of online social media stalking, check out her Facebook page.