Spicy nectarine & herb noodle salad

Spicy nectarine & herb noodle salad

This lush salad features nuoc cham, a Vietnamese-style spicy dressing that provides a wonderful contrast to juicy nectarines.

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Low in saturated fat2 of your 5 a day6 plant varieties
  • Serves4 as a light meal
  • CourseMain meal
  • Prepare20 mins
  • Cook-
  • Total time20 mins
  • Plussoaking

Ingredients

  • 200g pack rice vermicelli
  • 1 tsp vegetable oil
  • 4 Golden Blush Nectarines, cut into slim wedges
  • ½ small Chinese leaf cabbage (about 250g), finely shredded
  • ½ ridged cucumber, halved, deseeded and finely sliced
  • 1 large echalion shallot, finely sliced
  • 1 red chilli, deseeded and finely sliced
  • 75g roasted salted peanuts, roughly chopped
  • 20g pack Thai basil, leaves torn
  • 25g pack mint, leaves picked

NUOC CHAM

  • 4 tbsp fish sauce
  • 2 limes, juice
  • 4 tbsp rice vinegar
  • 2 tbsp caster sugar
  • 1 small red chilli, finely chopped
  • 1 clove garlic, grated

Method

  1. For the nuoc cham, in a small bowl stir the ingredients together until the sugar is dissolved; set aside. Boil a kettle. Put the noodles in a heatproof bowl, then cover with just-boiled water. Soak for 6-8 minutes, until tender. Drain, refresh under cold running water, then drain again. Tip back into the bowl and toss with the oil.

  2. Add the remaining ingredients to the noodle bowl with the nuoc cham; toss, then transfer to plates or a platter.

And to drink...

Tierra Sagrado Blanco Organic, Spain

Bright, fresh and crisp, this dry white is bursting with citrus to match the lime and fresh herbs in the salad.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,871kJ/ 444kcals

Fat

12g

Saturated Fat

1.1g

Carbohydrates

67g

Sugars

25g

Fibre

5.4g

Protein

12g

Salt

3.2g

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