Vietnamese noodle salad

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INGREDIENTS


Vietnamese noodle salad

  • 200g dried rice-stick noodles
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 long red chilli, finely chopped
  • 2 cups beansprouts, trimmed
  • 3/4 cup fresh mint leaves
  • 3/4 cup fresh coriander leaves
  • 1/4 small red onion, thinly sliced
  • 1/2 cup roasted salted peanuts
  • Fried onion, to serve (optional)
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INSTRUCTION
Step 1
Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain. Rinse under cold water. Drain.
Step 2
Combine lime juice, fish sauce, sugar and chilli in a bowl. Stir to dissolve sugar.

Step 3
Combine noodles, beansprouts, mint, coriander, onion, peanuts and lime juice mixture in a bowl. Gently toss to combine. Serve topped with fried onion, if using.