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Vietnamese crunchy peanut salad

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Vietnamese crunchy peanut salad
A noodle salad packed full of vegetables – great for a lunch on the go.
Serves
2
Prep
5 minutes
Cook
10 minutes
Each 294g serving contains (excludes serving suggestion)
KCal
459
Carbs
62.2g
Fibre
8.0g
Protein
18.0g
Fat
13.6g
Saturates
2.2g
Sugars
9.2g
Salt
1.3g
Fruit/Veg Portion
2
Ingredients

Ingredients

150g dried egg noodles
2 tsp toasted sesame oil
1 tsp rapeseed oil
1 red pepper, chopped into matchsticks
4cm fresh ginger root, finely chopped
quarter small red chilli, finely chopped (optional)
4 spring onions, trimmed and chopped
150g bean sprouts
handful coriander leaves, freshly chopped
5cm cucumber, chopped into small chunks
juice half lime
30g natural, unsalted peanuts, roughly chopped
2 tsp reduced-salt soy sauce, if desired
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Method

Recipe tips
  • Choose reduced-salt soy sauce to lower the salt content in this recipe. Alternatively, to make the recipe healthier, leave out this ingredient altogether.
  • Use rice noodles and gluten-free tamari, instead of soy sauce, if using, for a gluten-free salad.
  • You could also try this recipe with a mix of walnuts, sunflower seeds and pumpkin seeds.
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