Try with your favourite f&f nut butter!


For the Salad:

  • 1/2 pack (100g) of flat rice noodles
  • 1 cup mung bean sprouts
  • 1 cup baby spinach
  • 1 carrot, ribboned
  • 1 cup snow peas, sliced
  • 1 red capsicum, finely sliced
  • 2 spring onions, finely chopped
  • 1/4 red cabbage, finely sliced
  • 1/2 cup coriander, chopped

For the Dressing:

  • 1/2 cup Fix & Fogg Everything Butter
  • 1/4 cup yoghurt
  • Juice of 2-3 limes (or lemons!)
  • 2 tbsp tamari
  • 1 clove garlic, minced
  • 2cm ginger, minced
  • 1 tbsp maple syrup
  • 1/2 red chilli finely chopped or 1/2 tsp chilli flakes
  • Water to thin if required

To garnish:

  • Coriander
  • Lemon wedges
  • Chopped peanuts


  1. Place noodles in a large bowl and pour over plenty of boiling water. Leave to soak for 5 minutes, then drain in a colander and quickly rinse under cold water. Set aside to cool.
  2. To make the dressing, combine all of the ingredients in a bowl and whisk until combined, adding extra water if necessary to get your desired consistency.
  3. Toss all of the cut salad ingredients and noodles in a large bowl or serving platter (you may need to get your hands involved!).
  4. Pour over 3/4 of the dressing and give everything a good mix so everything is evenly coated.
  5. Serve with the remaining dressing and garnish with extra coriander, peanuts and a wedge of lemon!

It’s as easy as that! This salad keeps really well for a couple of days in the fridge so is perfect for lunch or dinner prep! Serves 4-6

Ready for a new adventure?