Rice noodle and vegetable salad

Cooking Salads Rice noodle and vegetable salad

Detailed step-by-step description of how to cook the dish "Rice noodle and vegetable salad". Try it by all means

Lables: Egg free Gluten free Lactose free Milk free Sesame free Wheat free
  1. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 6 to 7 minutes or until tender. Drain. Refresh under cold water. Transfer to a large bowl.
  2. Add capsicum, carrot, cucumber, onion and coriander to noodles. Toss to combine.
  3. Place oil, lime juice, sweet chilli sauce and fish sauce in a screw-top jar. Secure lid. Shake to combine. Add to noodle mixture. Toss to combine. Top with shallots (if using). Serve.

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200g dried rice-stick noodles
1 medium red capsicum, thinly sliced
1 medium carrot, peeled, thinly sliced
1 Lebanese cucumber, thinly sliced
1 small red onion, thinly sliced
3/4 cup fresh coriander leaves
1 tbsp peanut oil
2 tbsp lime juice
2 tbsp sweet chilli sauce
1 tbsp fish sauce
1/4 cup fried shallots

Adv

Autors
Preparation time
30
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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