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Cover - Crunchy Rice Noodles with Greens

Crunchy Rice Noodles with Greens

20 mins
532 cals per serving
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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.

Ingredients

flat rice noodles
flat rice noodles
avocados
avocados
edamame
edamame
cucumber
cucumber
baby gem lettuce
baby gem lettuce
roasted unsalted peanuts
roasted unsalted peanuts
crispy onions
crispy onions
fresh mint
fresh mint
red chilli
red chilli
fish sauce
fish sauce
limes
limes
light soy sauce
light soy sauce
honey
honey
sesame oil
sesame oil
fresh coriander
fresh coriander

Equipment

Hand-held stick blender or food processor
Hand-held stick blender or food processor
Large saucepan
Large saucepan
Colander
Colander
Serving bowl
Serving bowl
Saucepan
Saucepan
Chopping board
Chopping board
Knife
Knife

Method

1

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.

2

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.

3

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

4

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

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