Thai noodle salad
Serves 2
Preparation time 10 mins
Cooking time
Serves 2 Preparation time 10 minsCooking time Ingredients
- 100g dried rice noodles*
- 1 spring onion, sliced
- 1 cup snow pea shoots (or mung bean sprouts)
- 1 red capsicum, seeded and sliced
- 1 tablespoon unsalted peanuts or cashews, chopped
- 2 tablespoons coriander, chopped
- Dressing
- 2 tablespoons reduced-salt soy sauce
- 1 teaspoon honey
- 1 clove garlic, crushed
- Juice of 1 lemon
- ½ teaspoon fresh ginger, finely chopped
Method
- Prepare noodles according to packet directions
- Rinse under cold running water, drain and set aside
- In a small bowl combine dressing ingredients
- In a large bowl combine remaining ingredients
- Pour dressing over the salad, add noodles and toss well
Notes
Variation * Use soba, somen, or egg noodles in this recipe. Use spinach leaves instead of snow pea shoots. Serving Suggestion For an easy lunch add 150g cooked chicken to serve as a meal
