Rice Noodle Salad

Name: Rice Noodle Salad
Yield: Serves 4-6
Cuisine: Asia
Ingredients: 200 g green beans, trimmed and sliced on an angle; 1 tbsp sesame oil; 2 tsp sesame seeds, toasted; 1 bunch broccolini, stem trimmed; 1 cup (80g) fresh mung bean sprouts; 2 whole bok choy, quartered; 4 cloves garlic, peeled and crushed; 1 fresh red chilli, seeds removed, finely sliced; ¼ red onion, peeled and finely sliced lengthways; juice and zest of 2 lemons; 2 tbsp fish sauce; 1 cup fresh coriander leaves, stalks and leaves finely sliced; 2 tbsp sweet chilli sauce; a dash of vegetable oil; 2 tbsp dark soy sauce; 1 tsp soft brown sugar; 200 g dried rice noodles

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

Ripe Recipes

By Angela Redfern

Published 2010

About

Serve this salad with the Roasted Pork Belly with Asian Greens. Alternatively, for another meal idea toss through stir fried chicken, beef or pork.

Ingredients

200 g dried rice noodles
a dash of vegetable oil
200 g green beans, trimmed and sliced on an

Asia
Fish course
Pescatarian

Method

Bring a large saucepan of water to the boil. Add the dried noodles and cook until soft, approximately 3 minutes. Drain and refresh in cold water and drain again. Toss with a little oil. Set aside.

Bring another large saucepan of water to the boil. Blanch the beans, bok choy and broccolini for 1-2 minutes. Remove and refresh in iced cold water. Drain well.