Veggie rice noodle salad

    45 min

    A delicious Asian-inspired salad with rice vermicelli noodles, cucumber and radishes, dressed with a lime, garlic and fish sauce dressing.

    1 person made this

    Serves: 4 

    • Salad
    • 125g rice vermicelli noodles
    • boiling water, as needed
    • 2 tablespoons chopped cashews, plus more for garnish
    • 6 radishes, thinly sliced
    • 1/2 cucumber, thinly sliced
    • 6 spring onions, thinly sliced
    • 1 tablespoon freshly chopped coriander, plus more for garnish
    • Dressing
    • 1/2 red chilli pepper, very finely chopped
    • 1 clove garlic, crushed
    • 2 tablespoons fish sauce
    • juice of 1 lime
    • 1 tablespoon Demerara sugar

    Prep:20min  ›  Extra time:25min soaking  ›  Ready in:45min 

    1. Break the rice vermicelli noodles into pieces and place in a large bowl; pour cold water on top to cover the noodles and set aside to soak for 20 minutes. Rinse noodles and return to bowl; pour boiling water over noodles to cover. Allow to soak for a few minutes until the noodles have softened; drain noodles and set aside.
    2. Dressing:

    3. Mix red chilli pepper, garlic, fish sauce, lime juice and sugar in a small bowl; set aside.
    4. Salad:

    5. Place chopped cashews, radishes, cucumber, spring onion and fresh coriander into a large bowl. Add noodles and dressing; toss well to mix.
    6. Divide the salad among 4 bowls and garnish with chopped cashews and freshly chopped coriander leaves.

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