In a few months time it will have been THIRTEEN years since I started sharing recipes online. So much has changed in the online world over that time (hello Instagram, Tik Tok) and I’ve really struggled at times to feel like my voice matters and/or is still relevant in this fast paced online world where there’s a confident new voice appearing every day, vying for your attention and content has become quicker, LOUDER and a lot of the time, gimmicky and unconnected. In times like these I try to shut out the noise by bringing it back to my why, which has always been to empower people in the kitchen to cook simple, flavour-packed, nourishing food from scratch and also hopefully inspire a few of you to start growing your own food as well, so that you know exactly what is going into your body and your connection to the earth is strengthened as a result.
I’m not gonna lie, there’s been many times since I first stopped posting regularly where I’ve seriously considered shutting down my site and social media and simply walking away, getting a real job (that actually pays!) and leaving cooking behind altogether. I can’t say that’ll never happen, but I do also know how much goodness I’d be walking away from, and so I stay and try and make it work in a way that feels true to me and my original motives for starting this whole thing. So, a few things are gonna change around here (exciting things, promise) and some will stay the same, albeit updated more regularly than in recent years. Thank you for being here, it truly means the world. And to those of you who have been here since the start, who have cheered from the sidelines, emailed, commented and more, I see you and I’m so incredibly grateful you’re still here.
Right, this weeks recipe! It’s not a brand new one and those of you who purchased my latest cookbook direct from me will have already received this one as part of the bonus recipes I emailed to you to say thanks, but I know there’s also many reading today who wouldn’t have seen this one yet so I wanted to share here too. It’s a very typical Emma recipe; noodles, delicious seasonal veg prepared with care and a punchy dressing which brings it all together. Enjoy!
Roasted Brussels Rice Noodle Salad with Soy Ginger Dressing
Ingredients
- 500 g brussels sprouts ends trimmed + sliced 1cm thick
- olive oil
- 1 large carrot cut into thin long strips
- 1 tablespoon rice vinegar
- 1/4 teaspoon fine sea salt
- 1/2 400g packet medium rice noodles
- 2 spring onions (shallots/green onion) thinly sliced
- a big handful coriander (cilantro) leaves roughly chopped
- 1/2 cup unsalted lightly toasted cashews or peanuts roughly chopped
Soy Ginger Dressing
- 2 teaspoons finely grated ginger
- 1 clove garlic crushed
- 5 tablespoons gluten-free soy sauce or tamari
- 1 tablespoon toasted sesame oil
- 3 tablespoons lemon or lime juice
- 1 tablespoon pure maple syrup or golden caster sugar
- 1 long red chilli, finely chopped de-seed for less heat
- freshly ground black pepper to taste
Instructions
- Preheat oven to 200C (400F). Place sliced Brussels sprouts onto an oven tray, drizzle with olive oil and season with salt and pepper. Roast 20-25 minutes or until tender and golden.
- Combine carrot, rice vinegar and salt in a bowl, mix well and set aside 20 minutes to lightly pickle.
- Bring a large saucepan of water to the boil and cook rice noodles 5-8 minutes or until just tender, drain well, then rinse under cold water to stop them cooking further. Allow to drain well.
- Combine dressing ingredients in a small bowl and mix well to combine.
- Combine cooked + drained noodles, roasted Brussels sprouts, pickled carrots and any juices, spring onion, coriander and cashews or peanuts in a large bowl. Pour over enough dressing to coat, mix well and serve.
