|► Makes 2 Large Portions|
|FOR THE SALAD
9oz (250g) vegan mie noodles (from an Asian store)
½ red pepper
2¾oz (75g) bean sprouts 1 tbsp canola oil
1½ cups (100g) chopped bok choy 1 tbsp sesame seeds
2 sprigs of cilantro
FOR THE DIP
1 tbsp peanut butter
½ tbsp rice vinegar
½ tsp lime juice
1 tsp agave syrup
pinch of ground cilantro
½ tsp sea salt
pinch of freshly ground white pepper
|To make the salad, cook the noodles in lightly salted water according to the package instructions. Drain in a colander, refresh under running cold water, allow to drain thoroughly, then set aside in a large bowl. Remove the seeds from the pepper, and slice into strips. Peel the onion and slice thinly. Put the bean sprouts into a strainer and rinse under cold water, then let drain.
Heat the oil in a wok and sauté the bok choy, pepper, and onion over medium heat. Add the bean sprouts and sauté them briefly, too—the vegetables should remain nice and crunchy.
Add the vegetables to the noodles in the bowl. Toast the sesame seeds in a dry pan until golden brown. Pick the leaves from the cilantro sprigs and chop them finely. Add the sesame seeds and cilantro to the salad ingredients.
To make the dip, put the peanut butter into a small bowl along with the vinegar, lime juice, and agave syrup and stir until smooth. Add the ground cilantro, salt, and pepper to taste. Pack up the salad and the dip separately to take with you. To serve, add the dip to the salad and mix all the ingredients carefully.