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    Rice Noodle Salad

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    Rice Noodle Salad

    This incredibly simple salad makes a great side dish. You can also turn it into a main course by adding smoked chicken slices and chopped roasted peanuts.

    • Diabetic
    • Preparation time: 10 minutes, plus soaking
    • Total time: 14 minutes 15 minutes

    Serves: 8


    • 2 tbsp Encona Sweet Chilli Sauce
    • 2 tbsp Conimex Ketjap Manis (Indonesian Style Sweet Soy Sauce)
    • 2 tsp Bart Thai Fish Sauce
    • 1 large red chilli, deseeded and finely chopped
    • Zest and juice of 2 limes
    • 2 tbsp olive oil
    • 250g pack Sharwood’s Stir-Fry Rice Noodles
    • 2 carrots, peeled
    • 1 cucumber, halved and deseeded
    • 20g pack fresh coriander
    • 20g pack fresh mint, stalks removed
    • 114g pack salad onions, sliced


    1. For the dressing, mix the sweet chilli, soy and fish sauces with the chilli, lime zest and juice, and oil. Leave to one side.
    2. Place the noodles in a large heatproof bowl, cover with boiling water and leave to soak for 4 minutes. Drain and refresh under cold running water until cool.
    3. Cut the carrot and cucumber into long fine strips. Reserve a few coriander and mint leaves for the garnish, chop the remainder, then toss with the noodles, salad onions and the dressing. Tip the salad into a serving bowl and garnish with the reserved coriander and mint. Serve immediately.

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