Name: Vietnamese crunchy peanut salad
Prep time: 5 minutes
Cook time: 10 minutes
Yield: 2
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

A noodle salad packed full of vegetables – great for a lunch on the go.

Serves

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

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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

Step 1

Cook noodles according to pack instructions (times vary – typically 4–6 minutes), drain and immediately plunge them into cold water to stop them cooking further. Drain again and then add to a bowl with the toasted sesame oil, mix well and reserve.

Step 2

Meanwhile, add the rapeseed oil to a pan, then add the red pepper, ginger and chilli (if using), and stir for 2 minutes.

Step 3

Next, add the spring onions and bean sprouts, toss for 1 minute and then remove from the heat.

Step 4

Add the bean sprout mixture to the noodles, along with the coriander, cucumber, lime juice, and half the peanuts, and mix well.

Step 5

Put into lunch boxes and sprinkle the rest of the peanuts on top, adding 1 tsp soy sauce to each, to flavour if desired.

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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Vietnamese crunchy peanut salad

Ingredients