Vietnamese Rice Noodle Salad
- Prep: 10 minutes
- Cook: 10-15 minutes
- Serves: 2
Try adding cooked king prawns.
INGREDIENTS
- 150g folded rice noodles
- 75g trimmed green beans, cut into 3
- 1 tbsp toasted sesame oil
- 2 tbsp Chinese rice vinegar
- ½ tsp LoSalt
- 1 carrot, coarsely grated
- 4 spring onions, shredded
- 1 red chilli, deseeded and finely sliced
- ½ x 28g pack coriander, leaves only
- 25g roasted unsalted peanuts
METHOD
- Place the noodles in a large bowl with the beans and pour over enough boiling water to cover, cover with clingfilm and leave for 15 minutes until the noodles are tender, drain well.
- Meanwhile, in another large bowl, mix together the oil, vinegar and LoSalt, stir in the carrot, spring onions, chilli, coriander and drained noodles and beans. Serve warm or cold scattered with peanuts.