Vietnamese Noodle Salad
This noodle salad is fresh, light and crisp, but also packed with textures and punchy flavours. A perfect healthy way to use up any instant ramen you may have in the pantry!
Serves: 4 Prep Time: 20 Minutes Cook Time: N/A
4 packs instant ramen (we love Indo Mie)
1tsp sesame oil (we love Lee Kum Kee)
1 carrot, shredded
1/2 cucumber, cut into matchsticks
1 cup bean sprouts
2 spring onions, thinly sliced
1/2 pack store bought coleslaw mix (we love Leaderbrand)
1/4 cup roasted peanuts
1/4 cup fresh mint
1tsp peanut oil (we love Olivado)
2tbsp fish sauce
2tbsp caster sugar
2tbsp lime juice
1/2 tsp minced garlic
1 small chilli, finely sliced
- Cook steep the noodles according to the instruction of the packets. Drain, then toss with sesame oil along with the vegetables, peanuts and mint.
- Combine the remaining ingredients in a bowl to make the dressing. Season with extra fish sauce or sugar to taste, then pour over the salad. Toss to coat and then serve immediately.