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