Vietnamese Rice Noodle Salad With Peanut Lemongrass Sauce, Pickled Carrot & Daikon, Edamame & Toasted Peanuts
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Boil the kettle, then fill a saucepan with one cup of boiling water and place it over a medium heat. Blanch the edamame for 1ā2 minutes, then drain and set aside.
Return the same pan to a medium heat and refill it with boiling water. Once bubbling, add the flat rice noodles and cook for 4ā5 minutes, until tender but still al dente. Test the noodles regularly to ensure they donāt overcook and become soggy. Rinse under cold water and drain well. Transfer the noodles to a mixing bowl, toss with a drizzle of neutral oil (sesame oil is recommended) and a dash of soy sauce, then set aside.
STEP 2
Slice theĀ baby cucumberĀ in half lengthways, then thinly slice each half. Finely shred theĀ red cabbageĀ (use a mandoline slicer if you have one). Sprinkle a little salt over each of the vegetables and gently massage them to improve the texture. Roughly chop theĀ corianderĀ ā and thatās all your vegetables ready!
STEP 3
Toast theĀ peanuts and sesame seeds mixĀ by dry frying in a small frying pan until golden, then chop or roughly crush them.
STEP 4
To serve, divide the the cookedĀ flat riceĀ noodlesĀ between two serving bowls, and top withĀ cucumber,Ā red cabbage,Ā edamameĀ andĀ pickledĀ carrotĀ andĀ daikon.Ā Pour over theĀ peanut lemongrass sauceĀ and finish with the toasted & crushedĀ peanuts and sesame seeds mixĀ and freshĀ corianderĀ leaves. Enjoy!
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Vietnamese Rice Noodle Salad With Peanut Lemongrass Sauce, Pickled Carrot & Daikon, Edamame & Toasted Peanuts
Vietnamese Rice Noodle Salad With Peanut Lemongrass Sauce, Pickled Carrot & Daikon, Edamame & Toasted Peanuts
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Boil the kettle, then fill a saucepan with one cup of boiling water and place it over a medium heat. Blanch the edamame for 1ā2 minutes, then drain and set aside.
Return the same pan to a medium heat and refill it with boiling water. Once bubbling, add the flat rice noodles and cook for 4ā5 minutes, until tender but still al dente. Test the noodles regularly to ensure they donāt overcook and become soggy. Rinse under cold water and drain well. Transfer the noodles to a mixing bowl, toss with a drizzle of neutral oil (sesame oil is recommended) and a dash of soy sauce, then set aside.
STEP 2
Slice theĀ baby cucumberĀ in half lengthways, then thinly slice each half. Finely shred theĀ red cabbageĀ (use a mandoline slicer if you have one). Sprinkle a little salt over each of the vegetables and gently massage them to improve the texture. Roughly chop theĀ corianderĀ ā and thatās all your vegetables ready!
STEP 3
Toast theĀ peanuts and sesame seeds mixĀ by dry frying in a small frying pan until golden, then chop or roughly crush them.
STEP 4
To serve, divide the the cookedĀ flat riceĀ noodlesĀ between two serving bowls, and top withĀ cucumber,Ā red cabbage,Ā edamameĀ andĀ pickledĀ carrotĀ andĀ daikon.Ā Pour over theĀ peanut lemongrass sauceĀ and finish with the toasted & crushedĀ peanuts and sesame seeds mixĀ and freshĀ corianderĀ leaves. Enjoy!
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Boil the kettle, then fill a saucepan with one cup of boiling water and place it over a medium heat. Blanch the edamame for 1ā2 minutes, then drain and set aside.
Return the same pan to a medium heat and refill it with boiling water. Once bubbling, add the flat rice noodles and cook for 4ā5 minutes, until tender but still al dente. Test the noodles regularly to ensure they donāt overcook and become soggy. Rinse under cold water and drain well. Transfer the noodles to a mixing bowl, toss with a drizzle of neutral oil (sesame oil is recommended) and a dash of soy sauce, then set aside.
STEP 2
Slice theĀ baby cucumberĀ in half lengthways, then thinly slice each half. Finely shred theĀ red cabbageĀ (use a mandoline slicer if you have one). Sprinkle a little salt over each of the vegetables and gently massage them to improve the texture. Roughly chop theĀ corianderĀ ā and thatās all your vegetables ready!
STEP 3
Toast theĀ peanuts and sesame seeds mixĀ by dry frying in a small frying pan until golden, then chop or roughly crush them.
STEP 4
To serve, divide the the cookedĀ flat riceĀ noodlesĀ between two serving bowls, and top withĀ cucumber,Ā red cabbage,Ā edamameĀ andĀ pickledĀ carrotĀ andĀ daikon.Ā Pour over theĀ peanut lemongrass sauceĀ and finish with the toasted & crushedĀ peanuts and sesame seeds mixĀ and freshĀ corianderĀ leaves. Enjoy!
