Peanut & herb noodle salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 2 nests of rice vermicelli noodles
- small bunch of mint, leaves picked and finely chopped
- small bunch of coriander, finely chopped
- small bunch of basil, leaves picked and finely chopped
- 2 limes, zested and juiced
- 1 tbsp sweet chilli sauce or jam, plus extra to serve
- 1 tbsp neutral-tasting oil
- 1 tbsp soy sauce
- 1 cucumber, cut into 2cm chunks
- 1 carrot, peeled into ribbons using a vegetable peeler
- 100g edamame beans (defrosted if frozen)
- 50g salted peanuts, bashed
- sesame seeds, for sprinkling
- 1 tbsp chilli sauce, to serve
- 1-2 spring onions, sliced, to serve
Method
- STEP 1
Cook the rice vermicelli noodles following pack instructions. Drain and rinse under cold running water to cool slightly.
- STEP 2
Combine the herbs, lime zest and juice, the sweet chilli sauce or jam, oil and soy sauce in a bowl. Toss in the noodles, cucumber, carrot and edamame. Top with the peanuts, sesame seeds, chilli sauce and spring onions to serve.
