Special Diet

Vietnamese-Style Vegetable Noodle Salad

cook 20 mins
  • 200 g (7 oz) vermicelli rice sticks
  • 1/2 cucumber, deseeded and cut into matchsticks
  • 1 carrot, cut into matchsticks
  • 150 g (5 oz) bean sprouts
  • 125 g mangetout, cut into thin strips
  • 2 tablespoons chopped coriander
  • 2 tablespoons chopped mint
  • 1 red chilli, deseeded and finely sliced
  • 2 tablespoons chopped blanched peanuts, to garnish
  • 1 tablespoon sunflower or groundnut oil
  • 1/2 teaspoon caster sugar
  • 1 tablespoon fish sauce
  • 2 tablespoons freshly squeezed lime juice
  • Bring a large saucepan of water to the boil, then turn off the heat and add the rice sticks. Cover and leave to cook for 4 minutes until just tender, or according to the packet instructions. Drain the noodles and cool immediately in a bowl of ice-cold water.
  • To make the dressing, put the oil, caster sugar, fish sauce and lime juice in a small bowl and stir until the sugar is dissolved.
  • Drain the noodles and return to the bowl. Pour over half of the dressing, then tip in the vegetables, herbs and chilli. Toss until well combined.
  • Heap the noodle salad on serving plates and drizzle with the remaining dressing. Serve scattered with chopped peanuts.
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