Recipes ideas for Vegetables


Asparagus Haloumi And Zucchini Salad | Barley And Honey Roast Pumpkin Salad | Beetroot And Chickpea Salad | Beetroot, Chickpea Sticky Balsamic Salad | Brown Rice Roast Pumpkin And Seed Salad | Carrots With Mint Couscous | Chargrilled Zucchini And Ricotta Pizza | Macaroni And Vegetable Frittatas | Mushroom And Walnut Patties | Parsnip And Gruyere Crumble | Persian Green Rice With Broad Beans (Sabzi Polo) | Quinoa Salad With Asparagus And Feta | Spiced Indian Rice | Vegan Antipasti | Vegetarian Chili | Vegetarian Lasagna | Vietnamese Noodle Salad |

Vietnamese noodle salad


Ingredients (serves 4)

  • 200g dried rice-stick noodles
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 long red chilli, finely chopped
  • 2 cups beansprouts, trimmed
  • 3/4 cup fresh mint leaves
  • 3/4 cup fresh coriander leaves
  • 1/4 small red onion, thinly sliced
  • 1/2 cup roasted salted peanuts
  • Fried onion, to serve (optional)

Method

1. Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain. Rinse under cold water. Drain.

2. Combine lime juice, fish sauce, sugar and chilli in a bowl. Stir to dissolve sugar.

3. Combine noodles, beansprouts, mint, coriander, onion, peanuts and lime juice mixture in a bowl. Gently toss to combine. Serve topped with fried onion, if using.


eXTReMe Tracker