Peanut-dressed noodle salad with carrot & herbs recipe | Waitrose

  • Vegetarian
  • Christmas


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. 

Peanut-dressed noodle salad with carrot & herbs
  • Preparation time: 20 minutes
  • Cooking time: 5 minutes

Serves: 8 as part of a buffet

Nutritional Info

Typical values per serving:

Energy 1,441kJ
Fat 20.6g
Saturated Fat 4.4g
Carbohydrate 32.2g
Sugars 9g
Protein 7.7g
Salt 1.3g
Fibre 2.7g

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This recipe was first published in Thu Nov 10 12:44:00 GMT 2016.