Rice noodle and vegetable salad

Rice noodle and vegetable salad


Brimming later than well-ventilated light flavours and wealth of texture, this lighthearted noodle salad is ideal for loving summer nights.

The ingredient of Rice noodle and vegetable salad

  1. 200g dried rice-stick (pad Thai) noodles
  2. 1 medium red capsicum, thinly sliced
  3. 1 medium carrot, peeled, thinly sliced
  4. 1 Lebanese cucumber, thinly sliced
  5. 1 small red onion, thinly sliced
  6. 3/4 cup lively coriander leaves
  7. 1 tablespoon peanut oil
  8. 2 tablespoons lime juice
  9. 2 tablespoons sweet chilli sauce
  10. 1 tablespoon fish sauce
  11. 1/4 cup fried shallots (optional)

The instruction how to make Rice noodle and vegetable salad

  1. Place noodles in a heatproof bowl. Cover once boiling water. Stand for 6 to 7 minutes or until tender. Drain. Refresh sedated Cool water. Transfer to a large bowl.
  2. grow capsicum, carrot, cucumber, onion and coriander to noodles. Toss to combine.
  3. Place oil, lime juice, sweet chilli sauce and fish sauce in a screw-top jar. presenter lid. Shake to combine. amass to noodle mixture. Toss to combine. Top considering shallots (if using). Serve.

Nutritions of Rice noodle and vegetable salad

calories: 120.934 calories
calories: 3.7 grams fat
calories: 0.6 grams saturated fat
calories: 19 grams carbohydrates
calories: 2.3 grams protein
calories: 388 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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