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Peanut-dressed noodle salad with carrot & herbs
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Serves: 8 as part of a buffet
225g pack Mama Instant Rice Vermicelli Noodles
5 tbsp toasted sesame oil
3 tbsp smooth peanut butter
3 tbsp light soy sauce
3 tbsp Cooks’ Ingredients Japanese Rice Vinegar
1½ tbsp soft light brown sugar
2 cloves garlic, crushed
1 tsp Cooks’ Ingredients Crushed Chilli
3 carrots, peeled
2 x 25g packs Thai basil, leaves only
½ x 100g pack mint, leaves only, roughly chopped
4 tbsp Cooks’ Ingredients Crispy Fried Onions
50g salted roasted peanuts, roughly chopped
1. Prepare the noodles according to pack instructions. Drain and rinse under cold running water.
2. In a large bowl whisk the sesame oil, peanut butter, soy, vinegar, sugar, garlic and chilli together until well mixed. Add the noodles and toss gently to coat.
3. Using a vegetable peeler, cut the carrots into long, thin ribbons. Add to the noodles with all the herbs and toss again to combine well.
4. Tip onto a serving dish and scatter with the crispy onions and the peanuts before serving.
Typical values per serving:
This recipe was first published in November 2016.