Crunchy Rice Noodles with Greens
Equipment
- Hand-held stick blender or food processor
- Large saucepan
- Colander
- Serving bowl
- Saucepan
- Chopping board
- Knife
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
For the dressing
- 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
Instructions
- 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.
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.
Nutrition
Calories: 532kcal
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