Rice Noodle Salad

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

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.