Crunchy Rice Noodles with Greens

Name: Crunchy Rice Noodles with Greens
Total time: 20 min
Ingredients: 200 g flat rice noodles; 2 avocado; 150 g edamame; 1/2 cucumber (deseeded and sliced into half moons); 1 baby gem lettuce (shredded); 60 g roasted unsalted peanuts (chopped); 50 g crispy onions; 1 small handful fresh mint (chopped); 1 red chilli (finely chopped); 1 tbsp fish sauce; 2 lime (juice); 1 tsp light soy sauce; 1 tbsp honey; 2 tbsp sesame oil; 50 g fresh coriander (leaves & stalks)

20 mins

532 cals per serving

Donal's Notes

For something a little light but with all the sweet, spicy & salty kicks, things I love about Vietnamese food, a salad which makes a great lunchbox filler or a light weeknight supper. Traditional, it is not, but this recipe borrows from some Asian pantry staples to create a slippery noodle dish that is veggie packed and incredibly satisfying. The crunch of both peanuts and crispy shallots are essential here to make the whole dish feel more-ish.

Equipment

Hand-held stick blender or food processor

Large saucepan

Colander

Serving bowl

Saucepan

Chopping board

Knife

Method

Put all the ingredients for the dressing into a small blender and blitz to a smooth paste. Add a little water if it's too thick.

Bring a pan of water to the boil and cook the noodles for 2-3 minutes then drain and rinse in warm water. Tip into a serving bowl and toss with the dressing.

Cook the edamame in boiling water for 2-3 minutes then drain and add to the noodles with the avocado, cucumber and lettuce.

Scatter with the peanuts, crispy shallots, mint and serve.