Healthy living

Thai noodle salad

Preparation time: 10 minutes

Serves: 2

Ingredients

  • 100g dried rice noodles*
  • 1 spring onion, sliced
  • 1 cup snow pea shoots (or mung bean sprouts)
  • 1 red capsicum, seeded and sliced
  • 1 tablespoon unsalted peanuts or cashews, chopped
  • 2 tablespoons coriander, chopped

Dressing

  • 2 tablespoons reduced-salt soy sauce
  • 1 teaspoon honey
  • 1 clove garlic, crushed
  • Juice of 1 lemon
  • ½ teaspoon fresh ginger, finely chopped

Method

1. Prepare noodles according to packet directions. Rinse under cold running water, drain and set aside.

2. In a small bowl combine dressing ingredients.

3. In a large bowl combine remaining ingredients.

4. Pour dressing over the salad, add noodles and toss well.

Hint

The beef is best served rare but can be cooked to your liking.

Notes

  • * Use soba, somen, or egg noodles in this recipe. Use spinach leaves instead of snow pea shoots.
  • For an easy lunch add 150g cooked chicken to serve as a meal.
  • 3 serves of vegetables in this recipe.

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