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Vietnamese crunchy peanut salad

Special Diets

Low sugar
Vegetarian
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

Nutrition information

Each 294g serving contains (excludes serving suggestion)
KCal
459
Carbs
62.2g
Fibre
8.0g
Protein
18.0g
Fat
13.6g
(Medium)
Saturates
2.2g
(Low)
Sugars
9.2g
(Low)
Salt
1.3g
(Medium)
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

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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