Vietnamese Rice Noodle and Coriander Salad
Serves: 2
Cost CuttingEco FriendlyQuick MakeVegan Friendly
This exotic salad is super easy to prepare
Ingredients:
100g ribbon rice noodles1 large carrot, coarsely grated
4 spring onions, shredded
50g roasted peanuts, roughly chopped
60g pack Confetti Coriander & Mild Leaves
1 tbsp sesame seeds, toasted
2 tsp toasted sesame oil
1 tbsp light soy sauce
2 limes
method:
- Place the noodles in a large bowl and cover with boiling water, cover with clingfilm and leave for 10-12 minutes until tender, drain and cool under cold water. Mix in the carrot, onions, peanuts and salad.
- Meanwhile, whisk together the sesame seeds, oil, soy and juice of 1 lime. Toss into the salad and serve with a halved lime.
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