- 1 cup white spirit vinegar
- 100 g sugar
- 3 T sriracha sauce
- 1 t celery seeds
- 1 rainbow Swiss chard bunch, roughly chopped
- 150 g rainbow radishes, roughly chopped
- 340 g Woolworths Asian medium wholewheat noodles
Place the vinegar, sugar and sriracha sauce in a saucepan over a medium heat and simmer until the sugar has dissolved.
Place the celery seeds and vegetables in a jar and cover with the pickling liquid. Allow to cool to room temperature, then chill until ready to use.
Cook the noodles in boiling, salted water until al dente. Drain and refresh in cold water.
Pour the pickled vegetables and liquid over the noodles and toss before serving.
Chef’s note: The pickled vegetables can be made in advance and stored in the fridge.