Preparation time is 20minutes
Cook time is 4minutes
Total time is 24minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
Dressing
- 1tablespoons sunflower oil
- 1/2teaspoons caster sugar
- 1tablespoons Thai fish sauce
- 2tablespoons lime juice
- 200grams fine rice noodles
- 1/2 cucumber, deseeded and cut into matchsticks
- 1 carrot, cut into matchsticks
- 150grams bean sprouts
- 125grams snowpeas, cut into thin strips
- 2tablespoons coriander, chopped
- 2tablespoons mint, chopped
- 1 red chilli, deseeded and finely sliced
- 2tablespoons unsalted peanuts, chopped, (to garnish)
Nutrition per serving
1280kJ
Protein
8.9grams
Sugars
3.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Bring a large saucepan of water to the boil, then turn off the heat and add the rice noodles. Cover and leave to cook for 4 minutes, or according to the packet instructions, until just tender. Drain the noodles and cool immediately in a bowl of ice-cold water.
Step 2 of 4
Meanwhile, make the dressing by placing the ingredients in a screw-top jar, adding the lid and shaking until the sugar has dissolved.
Step 3 of 4
Drain the noodles and return to the bowl. Pour over half of the dressing, then tip in the vegetables, herbs and chilli. Toss until well combined.
Step 4 of 4
Heap the noodle salad on 4 serving plates and drizzle with the remaining dressing. Serve scattered with the chopped peanuts.
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