Asian Rice Noodle Salad

19 Apr

Perfectly fresh, crunchy, light and spicy a great summer lunch. Use whatever vegetables you have in season and just shred or grate them raw into the mix. It can form the base for loads of different dishes with toppings of fried meats, seafood or tofu and makes a great packed lunch or picnic food.
Serves 2 (4 as a starter) Cook 5 min Prep 5min

  • 2 portions of thin Rice noodle
  • 4 spring onions
  • 1-2 carrots grated
  • 2 handfuls beansprouts
  • handful mangetout peas
  • 1 tbsp Chinese or regular chives, chopped
  • 1 tbsp shredded mint or coriander leaves
  • 1 tbsp roasted pumpkin seed or roasted peanuts crushed
  • 2 tbsp Nuoc Cham (Vietnamese Dipping Sauce)

Cook the noodles in boiling water for 2 minutes or as directed on the packet, rinse in cold water and set aside to drain. Add 1 tbsp of the Nuoc Cham sauce toss to coat and set the noodles aside. The noodles can be left like this until ready to use up to 24 hours in the fridge.
When you are ready to make the salad simply chop up and grate all the vegetables and herbs mix through the noodles, sprinkle with remaining dressing and scatter pumpkin seeds or peanuts over the top.


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