Serves 4 Lunch, Salad, Vietnamese, Vegan, Gluten-free, Dairy-free No ratings
Ingredients
- 200g vermicelli rice noodles
- ½ cucumber, deseeded and cut into matchsticks
- 1 carrot, cut into matchsticks
- 150g bean sprouts
- 125g green beans, cut into thin strips
- 2 tbsp chopped fresh coriander
- 2 tbsp chopped mint
- 1 red chilli, deseeded and thinly sliced
- 2 tbsp chopped blanched peanuts, to garnish
- For the dressing:
- 1 tbsp sunflower or groundnut oil
- ½ tsp caster sugar
- 1 tbsp Thai fish sauce
- 2 tbsp freshly squeezed lime juice
Method
Bring a large saucepan of water to a boil, then turn off the heat and add the rice noodles. Cover and leave to cook for 4 minutes until just tender (or cook according to packet instructions). Drain and cool immediately in a bowl of ice-cold water.
To make the dressing, put the oil, sugar, fish sauce and lime juice into a small bowl and stir until the sugar is dissolved.
Place the prepared vegetables, herbs and chilli in a large mixing bowl. Pour over half of the dressing and toss until well combined.
Drain the noodles and transfer to four serving bowls. Heap the salad on top of the noodles and drizzle with the remaining dressing. Serve scattered with chopped peanuts.
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