Aloha cats! I’m writing this post, feeling beyond Summery.. god knows why. It is insanely grey and muggy outside; well ok so maybe the heat is working the Summer vibes, but the sky is saying otherwise. ANYWAY, I feel like I need to make up for lost time with you all… I was actually quite surprised; pleasantly, at how many of you were asking when the blog would be back in action. I mean obviously I have a rough idea, but it was heart warming stuff. Cliche I know, but for real, knowing that it was actually missed makes me want to do it even more. It’s like a little reminder, that in actual fact, I may be helping to eat a healthier diet, or just generally get a bit more creative with their food. Job done in my eyes.

This recipe is all kind of feels. A tangy, zingy almond butter dressing with some of natures greatest vegetables, plus noodles, oooobviously!
I’m loving cold salads with a twist as of late, again with the Summer vibes. I think my parents have always found it pretty strange that I love hot and cold things paired and actually,I don’t care if my food isn’t piping hot either. I mean that’s probably a good thing given that shooting recipes usually means it’s cooled down, but also if I’m shooting at a random time of the day, I’ll usually let it fully cool and either heat it up for later or eat cold. Ok, way of tangent.

I’ve been making different variants of this recipe lately, swapping the veg or adding broccoli into the mix (always a good option), plus, I ran out of almond butter the other day and used peanut instead, it was pretty god damn delicious. More of a spicy satay thaaang.

So without further ado, the sexy salad recipe awaits. OH PS, I’m trying this new ‘recipe card’ thing.. it basically allows you to save the recipe, save/share as you please! Let me know how you find it.. I think I’m into it.

Rice & Courgette Noodle Salad W/ Greens, Nectarines & Mushrooms + A Tangy Almond Butter Sauce

Print Recipe
Serves: 4


  • Almond butter sauce: 
  • Small knob of ginger - Peeled and roughly chopped
  • 1 small clove garlic
  • 2 heaped tbsp almond butter
  • 1 tbsp tamari/soy sauce
  • 1 tbsp coconut aminos
  • 1/2 tsp lime zest
  • 1/2 - 1 lime, juiced
  • 1 tsp sweetener - I used maple, but agave also works
  • Pinch chilli flakes
  • 1/4 - 1/2 cup water - depending on the desired consistency
  • Noodles:
  • Rice noodles - I used these (allow around 70g per person)
  • 1 large courgette
  • 1/2 cup peas
  • 1/2 cup edamame beans
  • Large handful of fresh green beans
  • 1/2 cup corn
  • 2 spring onions - chopped small
  • Large handful of fresh watercress or mixed leaves
  • 1-2 medium nectarines - sliced
  • 2 portobello mushrooms or 6 medium mushrooms - thinly sliced
  • 1 lime, juiced
  • 2 tbsp soy/tamari sauce (for the mushrooms)
  • Chilli flakes
  • Handful of fresh coriander, basil & chives - finely chopped
  • Hemp seeds *optional
  • Salt and pepper to taste



First of all, make your sauce. Apart from the water, simply put all of the ingredients into a blender and whizz until a creamy consistency. Here is where you can add the water depending on how thick or thin you want the sauce. I used 1/2 initially but if you want it to go a little further, add more. Season with salt and pepper to your tasting. Place in the fridge.


Next cook your noodles according to the packet instructions. Some need boiling, other just need soaking for 10 minutes. Once cooked, rinse under cold water to cool and to avoid them sticking together.


In a bowl, place your sliced mushrooms and cover with the soy sauce and lime juice. Add a little chilli and allow to sit while you prep the rest of the salad.


Steam/boil your peas, beans and corn - usually 6-8 minutes. Allow to cool after cooking.


Julienne peel/spiralize your courgette into a bowl. Add the spring onion, fresh herbs (save a few for garnish), cress/leaves, nectarines and the cooked veg.


In a small saucepan/wok, cook your mushrooms. Simply pour the mushroom mixture in, along with the soy/lime liquid and simmer on a low heat. You'll want them to become softer and slightly caramelise from the soy sauce.


Now to assemble. Add the noodles and mushrooms in the bowl. Pour over half of the sauce and mix well; slow and gentle is the key here.


Serve up, pouring more sauce over the top, fresh herbs, hemp seeds and some cracked pepper. Voila!


I've also made this recipe with buckwheat soba noodles, so any work really! If you don't have rice noodles in, spaghetti is also an alternative! The sauce is already quite salty due to the tamari/soy, plus with the mushroom additions, I'd suggest to salt after tasting. GO GO GO.