Asian Deli Noodles
500g rice noodles
½ cup roasted peanuts
2 finely-chopped spring onions
¼ cup fresh coriander
1 large handful mung bean sprouts
½ cucumber (cut into small batons)
1 diced red pepper
finely-chopped red onion (optional)
grated carrot (optional)
1 tbsp sesame oil
2 tsp sesame seeds
1 crushed red chilli (seeds removed)
4 cloves garlic
juice of 2 lemons
2 tbsp fish sauce
2 tbsp soy sauce
2 tbsp chilli lime coriander vinegar from Castle Rock Café in Te Rerenga (If you can’t find this delicious flavoured vinegar, you could use the same amount of sweet chilli sauce)
- In a medium-sized saucepan, boil some salted water and cook the noodles according to the manufacturer’s instructions. When finished, place the noodles in cold water to cool. Drain and set aside.
- In a medium bowl, stir together all the dressing ingredients. Mix thoroughly and then combine with the prepared vegetables and noodles.
- Garnish with the sesame seeds and peanuts.
(recipe source: This recipe is an Annabel Langbein one, and is reproduced here with permission. It comes from The Best of Annabel Langbein: Great Food for Busy Lives)
If you make this recipe, snap a photo and hashtag #coromandelflavour – I love to see what you’ve been making and any feedback is welcome.