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Vietnamese crunchy peanut salad

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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
468
Carbs
63.20g
Fibre
7.60g
Protein
16.40g
Fat
18.10g
Saturates
3.60g
Sugars
9.00g
Salt
0.40g
Portion Fruit & Veg
3
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 soy sauce, if desired
Method
  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.
  2. Meanwhile, add the rapeseed oil to a pan, then add the red pepper, ginger and chilli (if using), and stir for 2 minutes.
  3. Next, add the spring onions and bean sprouts, toss for 1 minute and then remove from the heat.
  4. Add the bean sprout mixture to the noodles, along with the coriander, cucumber, lime juice, and half the peanuts, and mix well.
  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.
Chefs 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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