Glass Noodle And Crudite Layered Lunch Jar
Ingredients (makes 4 lunch jars)
100 g glass noodles
50 g watercress
3–4 mixed heirloom carrots
1 bunch coriander
Fish sauce vinaigrette
0.5 dl olive oil
1 tablespoon fish sauce
1 lime, the juice
1 small thumb ginger, peeled and grated
¼ fresh red chili, finely chopped
Salt and freshly ground black pepper
1. Cook the noodles according to the instructions on the package. Drain and leave to cool.
2. Whisk together all the ingredients for the vinaigrette in a small bowl. Season with salt and pepper.
3. Coarsely chop the watercress. Spiralize the carrots, if you don’t have a spiralizer you can julienne them instead. Using a mandoline slicer, slice the cucumber into fine ribbons and the radish in fine slices. Coarsely chop the coriander.
4. Divide the vinaigrette between the jars and then layer the rest of the ingredients. Store cool until serving.