Asian Deli Noodles

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)

  1. 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.
  2. In a medium bowl, stir together all the dressing ingredients. Mix thoroughly and then combine with the prepared vegetables and noodles.
  3. 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.