Appetizers

Peanut & herb noodle salad

Ingredients:

  • 2 nests of rice vermicelli noodles
  • small bunch of mint , leaves picked and finely chopped
  • small bunch of coriander , finely chopped
  • small bunch of basil , leaves picked and finely chopped
  • 2 limes , zested and juiced
  • 1 tbsp sweet chilli sauce or jam, plus extra to serve
  • 1 tbsp neutral-tasting oil
  • 1 tbsp soy sauce
  • 1 cucumber , cut into 2cm chunks
  • 1 carrot , peeled into ribbons using a vegetable peeler
  • 100g edamame beans (defrosted if frozen)
  • 50g salted peanuts , bashed
  • sesame seeds , for sprinkling
  • 1 tbsp chilli sauce , to serve
  • 1-2 spring onions , sliced, to serve

Directions:

  • Cook the rice vermicelli noodles following pack instructions. Drain and rinse under cold running water to cool slightly.
  • Combine the herbs, lime zest and juice, the sweet chilli sauce or jam, oil and soy sauce in a bowl. Toss in the noodles, cucumber, carrot and edamame. Top with the peanuts, sesame seeds, chilli sauce and spring onions to serve.

Nutrition per serving:

  • kcal504
  • fat23g
  • saturates3g
  • carbs48g
  • sugars0g
  • fibre10g
  • protein20g
  • salt1.6g