Vietnamese crunchy peanut salad
prep: 5 minutes
cook: 10 minutes
serving: 2
Nutrition Facts
each serving
KCal
459
Carbs
62.2g
fiber
8g
Protein
18g
Fat
13.6g
Saturates
2.2g
Sugars
9.2g
Salt
1.3g
Fruit/Veg Portion
2
Ingredients
all 13 types- 150g dried egg noodles
- 2 tsp toasted sesame oil
- 1 tsp rapeseed oil
- 1 red pepper, chopped into matchsticks
- 4cm fresh ginger root, finely chopped
- quarter small red chilli, finely chopped (optional)
- 4 spring onions, trimmed and chopped
- 150g bean sprouts
- handful coriander leaves, freshly chopped
- 5cm cucumber, chopped into small chunks
- juice half lime
- 30g natural, unsalted peanuts, roughly chopped
- 2 tsp reduced-salt soy sauce, if desired
Directions
5 steps in totalStep 1
Cook noodles according to pack instructions (times vary – typically 4–6 minutes), drain and immediately plunge them into cold water to stop them cooking further. Drain again and then add to a bowl with the toasted sesame oil, mix well and reserve.
Step 2
Meanwhile, add the rapeseed oil to a pan, then add the red pepper, ginger and chilli (if using), and stir for 2 minutes.
Step 3
Next, add the spring onions and bean sprouts, toss for 1 minute and then remove from the heat.
Step 4
Add the bean sprout mixture to the noodles, along with the coriander, cucumber, lime juice, and half the peanuts, and mix well.
Step 5
Put into lunch boxes and sprinkle the rest of the peanuts on top, adding 1 tsp soy sauce to each, to flavour if desired.
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