Vietnamese Peanut Salad
By Sara Barulli,
January 17, 2023
Ingredients
- 9 oz dried wholewheat noodles
- 4 teaspoons olive oil
- 2 red pepper, chopped
- 8cm fresh ginger root, finely chopped
- 5 spring onions, trimmed and chopped
- 3 cups bean sprouts
- Coriander leaves, freshly chopped
- 10cm cucumber, chopped into small chunks
- Juice from 1 lime
- ¼ cup unsalted peanuts, roughly chopped
- 4 teaspoons reduced salt soya sauce
Instructions
Cook noodles (4 minutes) , drain and immediately plunge into cold water. Drain again and then add to bowl with the olive oil, mix well
Add oil to a pain, then add red pepper, ginger and chilli and stir for 2 minutes
Add spring onions and bean sprouts, toss for 1 minute and remove from heat
Add bean sprout mixture to the noodles, along with coriander, cucumber, lime juice, half the peanuts and mix well
Sprinkle rest of peanuts on top when serving, add 1 teaspoon soya sauce once dished
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