The Best (Ever) Rice Noodle Salad + A Sweet Treat with @glowwithliv

This month, we’re bringing you two dishes from @glowwithliv — a fresh, flavour-packed salad and a cake that feels like sunshine on a plate. Together, they’re the perfect pair for your spring table, whether you’re serving midweek or packing for a weekend picnic.

 

Nesting Bowls in Sky

 

The Best Rice Noodle Salad with Peanut Butter Sauce

When spring calls for something light, crunchy and full of flavour — this salad is the answer. Packed with vibrant veggies, fresh herbs, and drizzled with the creamiest peanut butter dressing, it’s as easy as it is delicious.

Not only is it weeknight worthy, it’s also picnic perfect. Prep the salad in advance, pack it in your Styleware, and simply stir through the sauce before serving. For extra protein, top with pan-fried salmon and green veggies tossed in sesame sauce - or keep it vegetarian for a colourful crowd-pleaser.

Ingredients

Salad

170 g dry vermicelli noodles

350 g mix of red cabbage, carrots and radish, shredded or thinly sliced

1 red capsicum, finely sliced

3 scallions, sliced

½ bunch parsley, chopped (or sub basil and mint)

1 jalapeño or chilli, finely chopped

¼–½ cup roasted, crushed peanuts (optional garnish)

Peanut Butter Sauce

½ cup smooth peanut butter

2 tbsp soy sauce

½ cup orange juice

2 tbsp sweet chilli sauce

Optional

Pan-fried salmon with soy, ginger & scallion sauce

Green vegetables tossed in roasted sesame sauce

Method

Cook noodles as per packet instructions.

Combine sauce ingredients until smooth.

Slice, grate and chop all veggies.

Assemble the salad and drizzle generously with peanut butter sauce.

Adjust seasoning and garnish to your liking.

 

Nesting Bowls in Sky

 

Wild Blueberries & Lemon Cake

Sweet, zesty and just the right amount of wholesome — this cake is a springtime crowd-pleaser. With a nutty almond base, pops of lemon, and juicy bursts of blueberry, it’s one of those recipes that feels as good as it tastes. Perfect for afternoon tea, dessert, or bringing along to share.

Ingredients

2 cups almond flour

1 cup self-raising flour

1/8 tsp baking powder

1/3 cup melted coconut oil

1/2 cup honey

1 egg

2/3 cup milk

1 tsp vanilla essence

Zest & juice of 1 lemon

1 tsp poppy seeds

 Fresh or frozen wild blueberries

Method

Preheat oven to 170°C and line an 18 cm springform tin.

Combine dry ingredients in a large bowl and set aside.

Gently melt coconut oil and honey, then whisk in egg, milk, and vanilla.

Pour wet ingredients into dry and mix to form a batter. Fold through lemon zest, juice, and poppy seeds.

Cover the base of your tin with blueberries, then pour the batter over the top.

Bake for 30–40 mins - low and slow is key. Use a toothpick to check when done.

Let it cool completely before inverting onto a plate and removing the tin.

Tip: If using frozen blueberries, lightly toss them in flour before adding - it helps prevent sinking.

Nesting Bowls in Sky