Using: Steve's Leaves Confetti Coriander and Mild Leaves*
Vietnamese Rice Noodle and Coriander Salad
Prep: 10 minute
Cook: 10-12 minutes
Serves 2
- 100g ribbon rice noodles
- 1 large carrot, coarsely grated
- 4 spring onions, shredded
- 50g roasted peanuts, roughly chopped
- 60g pack Confetti Coriander & Mild Leaves
- 1 tbsp sesame seeds, toasted
- 2 tsp toasted sesame oil
- 1 tbsp light soy sauce
- 2 limes
Place the noodles in a large bowl and cover with boiling water, cover with clingfilm and leave for 10-12 minutes until tender, drain and cool under cold water. Mix in the carrot, onions, peanuts and salad.
Meanwhile, whisk together the sesame seeds, oil, soy, fish sauce and juice of 1 lime. Toss into the salad and serve with a halved lime.