Ingredients**

• 75g Loprofin Spaghetti cooked and cooled
• 2 tsp smooth peanut butter
• 3 tablespoons gluten free soy sauce
• Few drops of sesame seed oil 
• Juice and zest of 1 lime 
• 1/2 red chilli de-seeded chopped
• 25g carrots shredded
• 50g red/yellow peppers
• 25g bean sprouts
• 25g cucumber sliced
• 25g celery chopped
• 2 tablespoons chopped coriander 

Method

1. Mix in a bowl the soy sauce, chopped chilli, peanut butter, sesame oil, juice, and zest of the lime and season with black pepper before whisking together
2. Add the chopped vegetables and spaghetti into the bowl and coat them in the dressing
3. Finish the salad off by sprinkling over the chopped coriander
4. The salad can be kept chilled for 4/5 days in the fridge 

Chef tips

• Great for a lunch or BBQ
• You can have this dish hot by stir-frying the vegetables in a little oil then add the noodles and dressing to heat through
• Add any veg to this dish like fennel, raw beetroot, mushrooms, baby corn, peas
• If you like a creamy dressing add 50g low protein mayonnaise