Meals and Courses

Veggie Noodle Salad

cook 10 mins
  • 100 g (3 1/2 oz) rice or thread noodles
  • 75 g (3 oz) bean sprouts
  • 75 g (3 oz) baby spinach leaves or shredded Iceberg lettuce
  • 1 carrot, peeled and grated
  • 1/2 small red onion, thinly sliced, or 2 spring onions, sliced
  • 1 tablespoon crushed toasted peanuts, to serve (optional)
  • 1 tablespoon vegetable oil
  • 1 tablespoon soy sauce
  • 2 tablespoons lime juice
  • Place the noodles in a large bowl with enough boiling water to cover them. Set aside for 3–4 minutes or according to the packet instructions until just tender. Drain through a sieve and rinse under cold water to cool. Return the rinsed and drained noodles to the bowl.
  • While the noodles are cooking, combine the ingredients for the dressing.
  • Pour the dressing over the noodles. Add the vegetables and toss gently to combine. Heap into bowls and serve immediately, topped with crushed peanuts, if desired.
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