Asian Noodle Salad
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| SOURCE |
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HEART FOUNDATION COOKBOOK |
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INGREDIENTS
| 125 |
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g bean thread noodles
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| 1 |
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tablespoon vegan fish sauce
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| 1 |
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tablespoon peanut oil
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| 2 |
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limes
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| 1 |
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small red onion, thinly sliced
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| 2 |
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handfuls snow peas or green beans, blanched and cut into 3cm pieces diagonally
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| 1/4 |
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cup chopped coriander leaves
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| 2 |
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medium waxy potatoes
(kipfler or desiree)
boiled, peeled and cut into thin slices
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| 1/4 |
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teaspoon chilli flakes
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| 1 |
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tablespoon raw peanuts, chopped |
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INSTRUCTIONS
| 1. |
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Boil potatoes and set aside to cool.
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| 2. |
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Place the noodles in a bowl and cover with boiling water. Stand for 3-5 minutes, then drain and run under cold water. Cut into manageable pieces with scissors and place in a serving bowl.
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| 3. |
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Add fish sauce, peanut oil, lime juice, onion, beans, coriander, potatoes and chilli flakes, and toss well.
Sprinkle with peanuts and serve with extra lime wedges.
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