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
63.2g
Fibre
7.6g
Protein
16.4g
Fat
18.1g
Saturates
3.60g
Sugars
9.0g
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
Method
- 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.
- Meanwhile, add the rapeseed oil to a pan, then add the red pepper, ginger and chilli (if using), and stir for 2 minutes.
- Next, add the spring onions and bean sprouts, toss for 1 minute and then remove from the heat.
- Add the bean sprout mixture to the noodles, along with the coriander, cucumber, lime juice, and half the peanuts, and mix well.
- 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.
Vietnamese crunchy peanut salad
Diabetes UK
