Very simple — ready in 20 minutes — Side or Main
You want a bit of substance without sacrificing the freshness? Then this Asian-inspired noodle salad will just be right for you. It adds a bit of spiciness with chilli, creaminess through peanuts and a kick with coriander. What you’ll need
For the sauce
- Rice noodles, e.g. Vermicelli
- Roasted nuts, e.g. almonds or peanuts
How to make it
- Fresh chili
- 1 garlic clove, minced
- Peanut butter
- Soy sauce
- Rice wine vinegar
- Juice of half a lime
- Wash salad leafs and spin-dry them in your salad spinner. Tip: If your salad leafs look sad & wilted, soak them for ca. 30 minutes in cold water to re-hydrate. Lay out leafs in a bowl or plate (see picture above).
- Cook Vermicelli noodles according to instructions. When done, set aside to cool.
- In the meantime, place a small handful of nuts in a baking tray and roast in the oven on 150 degrees for about 10 minutes, or until slightly browned, not burned.
- Make the sauce: Finely chop chili, coriander and garlic and add to a bowl with 2 tablespoons of soy sauce, 1 table spoon of rice vine vinegar, 2 tablespoons of peanut butter, a bit of honey and lime juice. Mix well and if consistency is too thick, add a tiny splash of water. Taste to refine.
- Mix noodles with sauce and place in the salad bowl. Top with chopped nuts and enjoy!
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