Spicy Watercress Noodle Salad | Bettina's Kitchen X The Watercress Company

Maybe you’re working from home and need an exciting lunch, or perhaps you just need a fast mid-week meal? If you want a quick, nutritious recipe that is rammed with flavour - this recipe from Bettina’s Kitchen is for you!

Makes 4-6 servings

Ingredients:

135g rice noodles

2 bunches watercress, washed and leaves roughly chopped, stems finely chopped

1 thumb ginger, grated

1 small shallot, finely chopped

2 cloves garlic, finely chopped

pinch of chilli flakes

40-60ml olive oil, or cooking oil

For the Dressing:

4 tbsp tamari, or soy sauce

1 tsp sesame seed oil

1 tbsp maple syrup

1 tbsp peanut butter

For the Topping:

juice of 1 lime

handful of toasted cashews, roughly chopped

Method:

1. Cook the rice noodles as per packet instructions, then run under cold water to cool.  Drain well and add to a large salad platter with half of the watercress.

2. Add the ginger, shallot, garlic and chilli flakes to a large heatproof bowl. 

3. Then heat oil in a pan until very hot.  Remove from heat and immediately pour the hot oil into the heatproof bowl to cover the ingredients, which will cook in the heat of the oil.  Then add the dressing ingredients and mix well.

4. Pour this mixture into the large bowl of rice noodles and watercress and mix everything until combined.  Then add the rest of the watercress and give it a final mix.

5. Top with lime juice and enjoy!

See how Bettina does it:

Bettina Campolucci Bordi says: I have always loved watercress however since I have discovered the incredible nutritional and health benefits of this powerhouse of a green leafy vegetable, I make sure I consume it on a regular basis.

There are so many ways to eat watercress, and here I’ve created a delicious Asian inspired dish, full of flavours.  Give it a go and let me know what you think!