Vietnamese noodle salad

Cooking Salads Vietnamese noodle salad

Give this classic Asian salad a makeover with the added flavour and texture of roasted peanuts.

Lables: Vegan Vegetarian Egg free Gluten free Lactose free Milk free Wheat free
  1. Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain. Rinse under cold water. Drain.
  2. Combine lime juice, fish sauce, sugar and chilli in a bowl. Stir to dissolve sugar.
  3. Combine noodles, beansprouts, mint, coriander, onion, peanuts and lime juice mixture in a bowl. Gently toss to combine. Serve topped with fried onion, if using.

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200g dried rice-stick noodles
1 tbsp lime juice
1 tbsp fish sauce
1 tbsp brown sugar
1 long red chilli, finely chopped
2 cups beansprouts, trimmed
3/4 cup fresh mint leaves
3/4 cup fresh coriander leaves
1/4 small red onion, thinly sliced
1/2 cup roasted salted peanuts
Fried onion, to serve

Adv

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