Peanut noodle sharing salad
Cold rice noodles and crunchy vegetables in a garlicky peanut dressing with ginger and lime. Piled on a platter for sharing, and just as good packed for lunch.
- Time
- 25 min
- Serves
- 2
- Kind
- Party platters
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: tamari.
Method
- Put the rice noodles in a large bowl, cover with boiling water and leave for the time on the packet, usually 5 to 8 minutes, until tender. Drain and rinse under cold water.
- Peel the carrots and cut them and the cucumber into thin matchsticks. Shred the red cabbage very finely.
- Crush the garlic and peel and finely grate the ginger. Whisk the peanut butter, tamari, lime juice, maple syrup, garlic and ginger in a bowl with 3 tbsp of warm water until smooth and pourable.
- Roughly chop the peanuts and coriander.
- Add the noodles and vegetables to the dressing and toss well, then pile onto a large platter.
- Top with the peanuts and coriander and let everyone help themselves.
Tip Rinse the noodles well under cold water so they stay loose instead of sticking in a clump.
Per portion
| Energy | 620 kcal |
| Protein | 19 g |
| Carbohydrate | 84 g |
| of which sugars | 19 g |
| Fat | 21 g |
| of which saturates | 4 g |
| Fibre | 9 g |
| Salt | 3.09 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- rice noodles150 g
- carrot2
- cucumber1
- red cabbage100 g
- peanut butter50 g
- tamari2 tbsp
- lime1
- maple syrup1 tbsp
- garlic1 clove
- ginger10 g
- peanuts30 g
- coriander½ bunch
