Coconut and lime rice noodle salad

Cooking Salads Coconut and lime rice noodle salad

This spicy noodle salad makes a colourful side dish for an Asian-inspired dinner party.

Lables: Egg free Gluten free Wheat free
  1. Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 to 7 minutes or until softened. Drain. Refresh under cold water. Drain.
  2. Combine noodles, corn, capsicum, cucumber, salad greens, radish, basil and peanuts in a bowl.
  3. Place coconut milk, fish sauce, lime juice and chilli in a screw-top jar. Secure lid. Shake well. Pour over noodle mixture. Toss to combine. Serve.

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200g packet rice-stick noodles
425g can baby corn, drained, halved lengthways
1 large red capsicum, thinly sliced
1 Lebanese cucumber, cut into ribbons
100g baby Asian salad greens
4 red radishes, trimmed, thinly sliced
3/4 cup fresh Thai basil leaves
1/2 cup roasted unsalted peanuts, chopped
270ml can light coconut milk
2 tbsp fish sauce
1/4 cup lime juice
2 long green chillies, deseeded, thinly sliced

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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