Coconut and lime rice noodle salad

Recipes / Salads

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

Recipe «Coconut and lime rice noodle salad» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.