Friday, 1 February 2013

Asian rice noodle salad with roasted peanuts

serves 6

Asian dressing
4 limes juiced
20g palm sugar
1 red chilli finely diced
2cm piece ginger peeled and finely chopped
2 garlic cloves finely chopped

Salad
2 handfuls peanuts roughly chopped
half a bag bean sprouts
4 spring onions shredded
2 carrots grated
1/4 red cabbage sliced very thinly
2 red pepper thinly sliced
handful mint leaves shredded
big handful coriander chopped
400g rice noodles 

For the dressing just mix all the ingredients together and let it sit for about 30 mins to let the flavours develop.

Cook the noodles following the packet instructions and then run them under cold water to cool them down.

Roast the peanuts in the oven at about 180˚ for 10-15 mins until nice and golden, then leave to cool.

Mix all the veg and noodles together with the dressing then chop some coriander and mint through, taste for seasoning and then sprinkle the peanuts on top with some extra coriander


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