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| Vietnamese Noodle Salad |
Give this classic Asian salad a makeover with the added flavour and texture of roasted peanuts.
Ingredients (serves 4):
- 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)
Directions:
- Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain. Rinse under cold water. Drain.
- Combine lime juice, fish sauce, sugar and chilli in a bowl. Stir to dissolve sugar.
- 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.
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