Vietnamese Noodle Salad
YIELD
~500-600ML
PREP TIME
00:20
COOKING TIME
00:20
INGREDIENTS
- 4 packs instant ramen
- 1 tsp sesame oil
- 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
- 1/4 cup roasted peanuts
- 1/4 cup fresh mint
- 3 tbsp water
- 1 tsp peanut oil
- 2 tbsp fish sauce
- 2 tbsp caster sugar
- 2 tbsp lime juice
- 1/2 tsp minced garlic
- 1 small chilli, finely sliced
METHOD
- 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.
